Total time: 10 minutes
Servings: 4 to 6
Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here.
1/4 cup mayonnaise
1 to 2 teaspoons curry powder
1 tablespoon lemon juice
5 large caperberries, stemmed and finely sliced
4 hard-boiled eggs
1 tablespoon finely chopped chives
In a large bowl, whisk together the mayonnaise, curry powder and lemon juice. Stir in the sliced caperberries, then fold in the eggs. Season with one-fourth teaspoon salt and one-eighth teaspoon pepper, or to taste. Serve garnished with the chives.
Each of 6 servings: 120 calories; 4 grams protein; 1 gram carbohydrates; 0 fiber; 11 grams fat; 2 grams saturated fat; 130 mg cholesterol; 1 gram sugar; 136 mg sodium.