Cold Egg And Leek Hors D'Oeuvre - cooking recipe

Ingredients

2 lbs leeks
1 teaspoon olive oil
lemon, juice of
2 eggs
1 tablespoon mayonnaise
1 teaspoon French mustard
capers

Preparation

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.