+
0 (0)

Sides, Vegetarian

Egg salad

Egg salad
Glenn Koenig / Los Angeles Times

Easter in Scandinavia, like many holiday celebrations in this part of the world, is a colorful patchwork of customs, including bits and pieces of a lot of things: Passover, the death and resurrection of Jesus Christ, the Easter bunny, cute ... Read more

Total time: 10 minutes | Serves 4 to 6
  • 1/4 cup mayonnaise
  • 1 to 2 teaspoons curry powder
  • 1 tablespoon lemon juice
  • 5 large caperberries, stemmed and finely sliced
  • 4 hard-boiled eggs
  • Salt, pepper
  • 1 tablespoon finely chopped chives

Step 1In a large bowl, whisk together the mayonnaise, curry powder and lemon juice. Stir in the sliced caperberries, then fold in the eggs. Season with one-fourth teaspoon salt and one-eighth teaspoon pepper, or to taste. Serve garnished with the chives.


HAVE YOU TRIED


Rice bowl with cauliflower, zucchini and eggplant
Rice bowl with cauliflower, zucchini and eggplant

Bucatini amatriciana with ricotta salata
Bucatini amatriciana with ricotta salata

Artichoke Pesto
Artichoke Pesto

Swedish meatballs With gravy and lingonberry preserves
Swedish meatballs With gravy and lingonberry preserves

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sides

Pork apple sausage stuffing
Vertical Wine Bistro's Israeli couscous
Pumpkin ragout with chorizo and shiitake mushrooms
Stir-Fried Bok Choy