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THE Best Egg Salad

When we lived in London, I worked for Gordon Ramsay, whose offices at the time were located between New Scotland Yard and Victoria station. One of the nice things about the location was that when I wanted to escape the office at lunchtime, which was often, there were many old-fashioned sandwich shops from which to choose.

One of my favorites served a version of the above, which I have perfected to my taste over the years since. It remains my favorite egg salad as it ticks many textural and taste boxes. The eggs for this recipe -- and mozzarella for Caprese -- are two of the times when I tear rather than chop the ingredients as I just find that irregular pieces taste better.

2 6 minute eggs, cooled, peeled and crushed between your fingers into small pieces

2 radishes, topped and tailed and cut into batons

1 tsp roughly chopped capers

2 tsps finely chopped cornichons

2 tsps finely chopped spring or red onion

2 tsps finely chopped Italian parsley

1 Tbsp mayonnaise

Splash of pickle brine

Salt to taste

Mix all the ingredients together. Excellent on a sandwich with some crispy lettuce or sprouts or on crackers.


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