Creamy Egg Salad with Capers and Anchovies

Name: Creamy Egg Salad with Capers and Anchovies
Ingredients: 6 , large eggs; 1/4 cup, mayonnaise or reduced-fat mayonnaise; 2 tablespoons, minced red onion; 1 tablespoon, minced fresh parsley leaves; 1/2 medium stalk, celery, chopped fine (about 3 tablespoons); 1 small clove, garlic, minced; 2 tablespoons, chopped capers; 1 , anchovy fillet, minced; 2 teaspoons, Dijon mustard; 2 teaspoons, lemon juice

Main Courses
Fish & Seafood
Eggs
Quick
Make Ahead
Salads

Appears in Cook's Illustrated March/April 1999

First we figured out the perfect dicing method, then we tried mixing eggs with everything from buttermilk to cream cheese for the best egg salad.

SERVES 4 (Makes 2 1/2 cups, enough for 4 sandwiches)

TIME 30 minutes

Creamy Egg Salad with Capers and Anchovies

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