Chopped egg and caper sauce

Name: Chopped egg and caper sauce
Cook time: 30 min
Yield: About 2 cups
Ingredients: 4 eggs; 3/4 cup quality mayonnaise; 2 tbsp plain yoghurt; 1 tbsp red-wine vinegar; 1 tsp Dijon mustard; 2 tbsp tiny capers (also sold as lilliput capers); 2 spring onions, finely sliced

August 7, 2013

easyTime:< 30 minsMakes:About 2 cups

Sauces & dressings

This is a great sauce for seafood and particularly delicious with baked or grilled fish, prawns and crayfish. It's also fantastic in a sandwich with cold roast pork or chicken.

Ingredients

4 eggs
3/4 cup quality mayonnaise
2 tbsp plain yoghurt
1 tbsp red-wine vinegar
1 tsp Dijon mustard
2 tbsp tiny capers (also sold as lilliput capers)
2 spring onions, finely sliced

Method

1. Boil the eggs for eight minutes in simmering water. Immerse in plenty of cold water for five minutes before peeling and roughly chopping into quite small dice.
2. In a bowl, mix the mayonnaise and yoghurt, then mix through the vinegar, mustard, capers and spring onions. Fold through the chopped egg.

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