Egg Salad

Serves 6-8

  • 8-10 hard-boiled eggs
  • 1 large shallot, finely chopped
  • 2 celery ribs, halved lengthwise and thinly sliced
  • 2 Tbsp. capers, chopped
  • 1/2 cup homemade or store-bought organic expeller-pressed mayonnaise
    (more or less, to taste)
  • 1 1/2 tsp. sea salt
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. paprika
  1. Peel and finely chop the eggs.
  2. Combine eggs, shallots, celery, and capers in a large bowl. Add mayonnaise and mix well.
  3. Season with salt, pepper, and paprika and mix well.
  4. Serve on toast or accompanied with a green salad.