Eggs and Leeks

Leeks are great favorites, and feature in many dishes, such as this appetizer or salad. Serve this with crisp crackers or bread.

2 TBS olive oil

2 pounds leeks, white part only, rinsed, dried, and chopped

juice of 1 lemon

salt, pepper to taste

2 eggs, hard-boiled, peeled and chopped

1 TBS mayonnaise

1 TBS French mustard

1 TBS capers

• Heat olive oil in a saucepan. Saute leeks gently for about 8–10 minutes until softened.
• Place in a shallow dish. Dress with lemon juice, salt, and pepper. Cool. Mix eggs, mayonnaise, mustard, and capers.
• Spread egg mixture over leeks; chill for at least 2 hours.