Egg Salad with Red Beet Sprouts and Capers

Recipe by Anna Gill

Serves: 4

8 large eggs
½ cup mayonnaise
2 heaping teaspoons Dijon mustard
1 tablespoon apple cider vinegar
½ teaspoon sea salt
5 or 6 grinds of fresh pepper
¾ cup red beet sprouts
¼ cup small capers, well drained

1. Place the eggs in one layer in a large pot with enough cold water to cover the eggs about an inch and a half. Set over medium high heat. 
2. When the water comes to a full but not roiling boil, allow the eggs to cook for about one minute. Cover and remove the pot from the heat. Let the eggs sit for about 10 to 13 minutes. It is hard to overcook the eggs at this point but don’t let them sit for more than 20 minutes. 
3. Place the pot in the sink and run cold water into it until the hot water has been fully replaced by the cold. If you’re in a hurry you can throw a couple of cups of ice cubes into the bath, otherwise replace the now cool water with cold water. When the eggs are cool enough to handle easily, peel them. 
4. Remove the yolks and place them in a medium to large bowl. 
5. Mash the yolks thoroughly. Set aside. 
6. Dice the egg whites and set aside. 
7. Add the mayonnaise, mustard, vinegar, salt and pepper to the mashed yolks and blend well. 
8. Add the egg whites, the beet sprouts and the capers. Mix well again a bit more gently.

NOTES:
The egg whites are relatively fragile, adding them last assures that they retain their own character.
If you’d prefer a slightly lighter egg salad, make 9 hard-boiled eggs and use only 7 yolks (reserving 2 for some other purpose).