Cold Egg and Leek Hors d’Oeuvre
At a Glance
- Prep
- 5 minutes
- Cook
- 20 minutes
- Total
- 25 minutes
- Servings
- 5 serving(s)
Categories
- Appetizer
- Vegetable
- Belgian
- European
- Stove Top
- Easy
Allergens
- Eggs
Servings & Nutrition
Original recipe serves 5. Current scale: 1x.
Make and share this Cold Egg and Leek Hors d'Oeuvre recipe from Food.com.
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Equipment
Saucepan, shallow dish, fork
Ingredients
- 2 lbs leeks
- 1 teaspoon olive oil
- lemon, juice of
- 2 eggs
- 1 tablespoon mayonnaise
- 1 teaspoon French mustard
- capers
Instructions
Trim off the green parts of the leeks, chop up the white part and wash thoroughly, then drain well and pat dry.
In a saucepan heat 2 tb.
olive oil and stew the chopped leeks gently for about 8-10 minutes or until cooked.
Meanwhile, hard-boil the eggs.
Put the leeks in a shallow dish, dress them with the lemon juice, salt and pepper, and allow to cool.
Shell the eggs and mash them with a fork, adding the mayonnaise and mustard.
Mix in the capers.
Spread the egg mixture onto the leeks and chill for at least 2 hours.
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