Egg salad

Time 10 minutes
Yields Serves 4 to 6
Egg salad
(Glenn Koenig / Los Angeles Times)

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.

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