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Tuesday, September 28, 2010

Egg Salad Recipe


8 eggs, hard-boiled and
50g/2oz butter
4 tablespoons chopped celery
2 tablespoons small capers,
rinsed and drained
2 teaspoons grain mustard
1 teaspoon chopped fresh
salt and freshly ground
black pepper


• In a large bowl, mix all the ingredients thoroughly, seasoning to taste with salt and pepper.
• Serve on a bed of crisp lettuce.

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