Cold Egg And Leek Hors D'Oeuvre

1. 1

   Trim off the green parts of the leeks, chop up the white part and wash thoroughly, then drain well and pat dry.

2. 2

   In a saucepan heat 2 tb.

3. 3

   olive oil and stew the chopped leeks gently for about 8-10 minutes or until cooked.

4. 4

   Meanwhile, hard-boil the eggs.

5. 5

   Put the leeks in a shallow dish, dress them with the lemon juice, salt and pepper, and allow to cool.

6. 6

   Shell the eggs and mash them with a fork, adding the mayonnaise and mustard.

7. 7

   Mix in the capers.

8. 8

   Spread the egg mixture onto the leeks and chill for at least 2 hours.

* Per serving · 4 servings · Values may vary.

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