Easter egg salad with capers

The Greek Easter table is full of various delicious dishes which can feed a whole army!!! Every year many of us think "lets not do too many things this time, who is going to eat all this food?"... and yet again we get into our kitchens and we start cooking as if there is no tomorrow!!:-)) I suppose all these special Easter delicacies (some of them for once a year) are so tempting and we can not really resist them... not to mention of course that those of us who fast for at least one week before Easter Sunday are drooling only with the thought of the roast lamb and the red eggs and all those (full of cholesterole but who really cares!) meat meze... But don't think that meat is the only ingredient presented that day. So many different dishes are served and among them tasty and refreshing Spring time salads like the one I have for you today. It can easily be adjusted according to the number of guests of that day

Recipe of Makis Georgiadis,

from "BHMAgourmet" magazine of "TO BHMA" newspaper (2010)

Ingredients (for 4 people)

For the salad:
8 hard boiled eggs
1 boiled or pickled carrot, cut in small cubes
3 gherkins, rinsed and finely chopped
2 tbsp of capers, rinsed
2-3 tbsp of dill, finely snipped
2 -3Spring onions, finely chopped (both white and green tender part)

For the dressing:
6 tbsp of olive oil
30ml white dry wine
2 tbsp of mild mustard
black pepper
pinch of salt
1 tbsp of finely chopped flat-leaf parsley for garnishing

Method:
Place the eggs, cut in quarters, in a spacious but not too deep salad dish.

On the top scatter the gherkins, the capers, the carrot, the Spring onions and sprinkle with the dill.

Put the oil, the wine, the mustard and the salt in a screw-top jar and shake very well to blend.

Pour over the salad, season with the pepper, sprinkle with the parsley and serve immediately.