Peppercorn

Today, while cursing the very crunchy capers in my egg salad sandwich, I learned that pickled green peppercorns and capers are not the same thing. Oops.

Lace cardigan, Rodarte for Target. Dress, Ann Taylor Loft. Booties, Sigerson Morrison for Target. Jet beads, thrifted. Tassel necklace, borrowed from Tina. Belt, thrifted. Sunglasses, Girl Props. Bag, Franco Sarto.


If my booties were red, I’d be dressed like tri-colored peppercorns. But I wouldn’t swap these blue babies for red in a million years.



My favorite egg salad recipe:

1 hardboiled egg, chopped
1 T low-fat mayonnaise
1 t drained capers
1 t Dijon mustard
½ green onion, diced
Salt and pepper to taste

I just increase the dressing ingredients to account for the number of eggs I’ve boiled. I generally portion out the recipe so that I eat 1.5 eggs with each sandwich. Don’t substitute green peppercorns for the capers.