Cold Egg and Leek Hors d'Oeuvre

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READY IN: 25mins

Ingredients Nutrition

Directions

  1. Trim off the green parts of the leeks, chop up the white part and wash thoroughly, then drain well and pat dry.
  2. In a saucepan heat 2 tb.
  3. olive oil and stew the chopped leeks gently for about 8-10 minutes or until cooked.
  4. Meanwhile, hard-boil the eggs.
  5. Put the leeks in a shallow dish, dress them with the lemon juice, salt and pepper, and allow to cool.
  6. Shell the eggs and mash them with a fork, adding the mayonnaise and mustard.
  7. Mix in the capers.
  8. Spread the egg mixture onto the leeks and chill for at least 2 hours.

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