La Chatte Gitane (or The Gypsy Cat) was the name we chose for our cottage in France. We chose it while on the road, moving home, from Ireland to France with 2 dogs and 7 cats in the car.
This blog began its insignificant life as a recipe book for friends and family who would ask me repeatedly for a recipe of this, that and the other.
Since then it has taken many different directions, like gypsies tend to do. Sometimes making a U-turn and revisiting familiar roads and taking a break when necessary.
You'll find recipes here, but also musings about the places we've called home, the gardens that we've established, not always successfully, the homes we've improved and the environments we've lived in. Currently, that is back in Ireland.

Tuesday, May 22, 2012

Thank You Chooks - Egg Salad



I  love prawns very much. Trouble is that Bert does not do prawns. Oh well, a piece of cod for him then. The star here however is the egg salad (or egg mayonnaise)


Seeing our lovely chooks are very productive and egg salad is just the thing to bulk out any plate of food....and the tummy.



Ingredients

  • eggs (obviously) 8 or so - quantity depending on how many times you want to eat egg salad in the next couple of days (morning, noon and night)
  • mayonnaise - also depending on the quantity of eggs - for 8, about 2 tbsp mayo
  • 1tsp Dijon mustard
  • 1tbsp tomato ketchup
  • cayenne powder - to taste
  • 1tbsp capers (I use the ones in brine)
  • 1 chunky or 2 tiny spring onions, sliced.
  • black pepper, freshly ground
Preparation
  • Put the eggs in a cooking pot, so that they sit snuggly next to each other. Cover with water and add a splash of white vinegar.
  • Bring to the boil. From that point cook the eggs for another 8 minutes. Drain and run cold water over them.
  • Leave to cool and peel.
  • In a bowl, bring together the mayo, mustard, ketchup, cayenne and capers.
  • Chop up the eggs in a rustic style (ie. not small)
  • Fold into the mayo mix with the sliced spring onions, keeping some of the green to garnish.
  • Sprinkle wit black pepper.

I bet you weren't looking for an egg salad or egg mayo recipe, but here you have it anyway.

Patricia xxx...x

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