All quantities are estimates, well, except for the number of hard-boiled eggs I used. I'm confident that the recipe is very forgiving when it comes to the amounts of the ingredients.
Egg & Mussel Salad
by Teresa Nielsen Hayden & Geri Sullivan
4 hard-boiled eggs, chopped up as if for egg salad
2.5-3 oz cooked mussel meat (unseasoned) – lightly chop mussels (halved or quartered at most; you can easily leave some whole)
About 1/3 cup homemade mayonnaise (I used Alton Brown's recipe, and also pasteurized the eggs — see below for links to both)
Penzey's Singapore seasoning blend to taste – I probably used 1.5–2 teaspoons
1-2 teaspoons capers, or to taste – lightly chopped (halved, not minced)
About 2 oz pitted black olives to taste, roughly chopped up
1 Shallot, thinly sliced and chopped
Ground pepper, to taste (I used Trader Joe's Rainbow Peppercorns)
Add Singapore Seasoning blend to mayonnaise. Stir in thoroughly.
Mix everything together using a large spoon or spatula. If time permits, refrigerate for a few hours so flavors can blend.
I served it as an appetizer along with baguette slices and cucumber slices cut thickly enough to serve as the base (about 1/8" thick). Cocktail rye and crackers would likely also work well.
Homemade Mayonnaise by Alton Brown.
(GeriNote: I double the recipe and use a KitchenAid mixer for all of the whisking.)
How to Pasteurize Eggs