Lemon Caper Egg Salad Recipe
This Lemon Caper Egg Salad is a bright and zesty twist on the classic egg salad, featuring tender hardboiled eggs mixed with tangy capers, fresh lemon juice, and fragrant dill. Perfect for a quick lunch or a light snack, this recipe combines creamy mayo and dijon mustard with red onion for a flavorful, refreshing dish that's ready in just 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for hardboiling eggs)
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Egg Salad Ingredients
- 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 fresh dill
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Prepare the eggs: Hardboil the eggs, let them cool, peel off the shells, and chop them into bite-sized pieces to form the base of your salad.
- Mix the ingredients: In a large bowl, combine the chopped eggs, mayonnaise, Dijon mustard, diced red onion, rinsed capers, lemon juice, fresh dill, salt, and black pepper. Gently fold everything together until evenly mixed, being careful not to mash the eggs too much.
- Chill and serve: Cover the egg salad tightly with plastic wrap and refrigerate until ready to serve, allowing the flavors to meld. This salad can be made up to 2 days in advance for convenience.
Notes
- For a lighter version, substitute mayo with Greek yogurt.
- Adjust lemon juice quantity to taste for more or less tanginess.
- Serve on toasted bread, crackers, or lettuce leaves for variety.
- Keep the egg salad refrigerated and consume within 2 days for freshness and safety.
Find it online: https://recipeplenty.com/lemon-caper-egg-salad-recipe/
