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    • Anchovies and Egg Salad

    Anchovies and Egg Salad

    Mark Sharron
    Easy
    20 minutes
    2

    Anchovies and Egg Salad is a simple yet delicious dish that will surely please the palate. It’s a classic combination of flavours that are both savoury and light. The anchovies and eggs provide a salty taste balanced with creamy mayonnaise and mustard. The capers and parsley hint freshness, while the lemon juice adds a zesty brightness. This salad is a great way to add a little variety to your meal and can be served with various accompaniments.

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    Ingredients

    • 6 anchovy fillets
    • 2 boiled eggs, chopped
    • 1 tablespoon mayonnaise
    • 1 teaspoon Dijon mustard
    • 1 teaspoon capers, chopped
    • 1 tablespoon chopped fresh parsley
    • 1 teaspoon freshly squeezed lemon juice
    • Salt and freshly ground black pepper, to taste
    • Lettuce leaves, for serving

    Method

    • Step-by-Step Method for Anchovies and Egg Salad
    • Rinse the lettuce leaves under cold water and pat them dry with a clean towel
    • Place eggs in a saucepan, cover with water, bring to a boil, then simmer for 9 minutes for hard-boiled eggs
    • While eggs are cooking, finely chop anchovy fillets
    • Finely chop the capers
    • Chop the fresh parsley
    • When eggs are done, cool them under cold running water, peel, and chop them
    • In a mixing bowl, combine chopped eggs, chopped anchovies, chopped capers, and chopped parsley
    • Add mayonnaise, Dijon mustard, and freshly squeezed lemon juice to the bowl
    • Mix the ingredients thoroughly until evenly combined
    • Season mixture with salt and freshly ground black pepper to taste
    • Arrange lettuce leaves on serving plates as a bed
    • Spoon egg and anchovy mixture onto the lettuce leaves
    • Optional: Garnish with extra parsley or a few whole capers for presentation
    • Serve immediately, as a light meal or appetizer