Cold Egg and Leek Hors d'Oeuvre

Total Time
25mins
Prep 5 mins
Cook 20 mins

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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