Lemon 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
Scale
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
Find it online: https://islawhite.com/lemon-caper-egg-salad-recipe/
