Lemon Caper Egg Salad Recipe
Introduction
This Lemon Caper Egg Salad is a bright and tangy twist on the classic egg salad. With zesty lemon juice and briny capers, it adds a fresh and flavorful punch that’s perfect for sandwiches or as a light lunch.
Ingredients
- 8 large eggs, hardboiled, peeled and chopped
- 1/4 cup mayo
- 2 tbsp dijon mustard
- 3 tbsp finely diced red onion
- 2 tbsp capers, rinsed and drained
- 1 tbsp lemon juice
- 1 tbsp chopped dill
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a medium bowl, combine the chopped hardboiled eggs, mayo, dijon mustard, diced red onion, capers, lemon juice, and chopped dill.
- Step 2: Gently stir all ingredients together until well mixed. Season with salt and black pepper to taste.
- Step 3: Cover the bowl tightly with plastic wrap or a lid, and refrigerate until ready to serve. This allows the flavors to meld beautifully.
Tips & Variations
- For extra creaminess, add a little more mayonnaise or a spoonful of Greek yogurt.
- Swap the dill for fresh chives or parsley for a different herb flavor.
- Add a pinch of smoked paprika or cayenne pepper for a subtle kick.
- Serve the salad on toasted whole-grain bread or stuffed into avocado halves for a fresh presentation.
Storage
Store the egg salad in an airtight container in the refrigerator for up to 2 days. Give it a gentle stir before serving. It’s best enjoyed chilled and should not be left out at room temperature for more than two hours.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this egg salad ahead of time?
Yes, the egg salad can be made up to 2 days in advance. Keeping it refrigerated allows the flavors to develop and makes it even more delicious.
Can I use different kinds of mustard?
Absolutely! While dijon mustard adds a nice tang, yellow mustard or spicy brown mustard can also be used depending on your flavor preference.
PrintLemon Caper Egg Salad Recipe
A tangy and creamy Lemon Caper Egg Salad that combines hardboiled eggs with a zesty lemon juice, briny capers, and fresh dill for a refreshing twist on the classic egg salad. Perfect for sandwiches, salads, or a quick snack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for boiling eggs)
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Egg Salad
- 8 large eggs, hardboiled, peeled and chopped
- 1/4 cup mayonnaise
- 2 tbsp Dijon mustard
- 3 tbsp finely diced red onion
- 2 tbsp capers, rinsed and drained
- 1 tbsp lemon juice
- 1 tbsp chopped dill
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Prepare the eggs: Hardboil the eggs, peel them, and chop into bite-sized pieces to create the base of your salad.
- Mix the dressing: In a large bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. Stir well to create a smooth, tangy dressing.
- Add the flavor ingredients: Finely dice the red onion and rinse and drain the capers. Add them to the bowl along with chopped dill for an herby, briny flavor contrast.
- Combine the salad: Gently fold the chopped eggs into the dressing and ingredient mixture, taking care not to mash the eggs to keep a nice texture.
- Chill: Cover the egg salad tightly and refrigerate for at least 30 minutes before serving to allow flavors to meld. The salad can be made up to 2 days in advance.
Notes
- Use fresh dill for the best flavor, or substitute with parsley if unavailable.
- For a lighter version, substitute half the mayonnaise with Greek yogurt.
- Adjust the amount of lemon juice and Dijon mustard to taste for more tanginess or spice.
- Serve chilled on bread, crackers, or over a bed of greens.
- Store leftovers in an airtight container in the refrigerator and consume within 2 days.
Keywords: egg salad, lemon caper salad, easy egg salad recipe, picnic food, quick lunch
