Here's a fresh and chunky arugula egg salad with salted capers and mayonnaise... Egg salads are always a great idea for lunch!
Course
Appetizer, Spread
Cuisine
General
Prep Time30minutes
Cook Time10minutes
Total Time40minutes
Servings2people
Calories per serving201kcal
Ingredients
3largeeggs
1tbspcapers in brine
a handfulfresh arugula
2tbspfresh parsleychopped
2tbspred onionchopped
3tbspmayonnaise
pepper
salt
Instructions
Place the eggs in a medium saucepan and fill it with water until the eggs are submerged. Then place the pan over high heat and boil the eggs for 10 minutes.
Drain the eggs once cooked and let them cool down fully. Then peel the eggs. Dice up the egg whites and add them to a medium mixing bowl. Crumble the boiled egg yolks on top of it. Season with a pinch of pepper and salt.
Stir the eggs. Chop the arugula up roughly and add this together with the freshly chopped parsley to the eggs.
Stir again. Then add the chopped red onion and the mayonnaise.
Stir the egg salad well. Add the salted capers.
Stir again. Check the seasoning and add extra pepper and salt to taste if necessary. Scoop the egg salad in a clean bowl and serve cold.