Egg salad

serves 4
ingredients
8 eggs, hard-boiled and
chopped
50g/2oz butter
4 tablespoons chopped celery
2 tablespoons small capers,
rinsed and drained
2 teaspoons grain mustard
1 teaspoon chopped fresh
tarragon
salt and freshly ground
black pepper
• In a large bowl, mix all the
ingredients thoroughly, seasoning
to taste with salt and pepper.
• Serve on a bed of crisp lettuce.