Lemon Caper Egg Salad Recipe
Introduction
This Lemon Caper Egg Salad is a bright and flavorful twist on a classic favorite. The tangy lemon and briny capers add a fresh zing that makes it perfect for sandwiches or 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: Combine all the ingredients in a bowl and gently stir together until well mixed.
- Step 2: Cover the mixture tightly and refrigerate until ready to serve, allowing flavors to meld.
Tips & Variations
- For extra creaminess, add a little sour cream or Greek yogurt along with the mayo.
- Try adding chopped fresh chives or parsley for an additional herb flavor.
- Serve on whole grain bread, in lettuce wraps, or alongside crackers for a versatile meal.
Storage
Store the egg salad in an airtight container in the refrigerator for up to 2 days. Stir well before serving. It is best enjoyed chilled but can be brought to room temperature if preferred.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought hardboiled eggs for this recipe?
Yes, pre-cooked peeled eggs work perfectly and save time. Just chop them finely as directed.
How can I make this egg salad less tangy?
Reduce the lemon juice or capers slightly to suit your taste if you prefer a milder flavor.
PrintLemon Caper Egg Salad Recipe
This refreshing Lemon Caper Egg Salad recipe offers a bright twist on the classic egg salad with zesty lemon juice, briny capers, and fresh dill. Creamy mayonnaise and tangy dijon mustard bind the chopped hardboiled eggs and finely diced red onion, creating a perfect balance of flavors that’s ideal for sandwiches, wraps, or as a standalone salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Salt
Ingredients
Egg Salad
- 8 large eggs (hardboiled, peeled, and chopped)
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 3 tablespoons finely diced red onion
- 2 tablespoons capers (rinsed and drained)
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the ingredients: Start by hardboiling 8 large eggs, then peel and chop them into bite-sized pieces. Finely dice red onion, rinse and drain the capers, and chop fresh dill.
- Combine the salad mixture: In a medium bowl, gently stir together the chopped eggs, mayonnaise, Dijon mustard, red onion, capers, lemon juice, chopped dill, salt, and black pepper until all ingredients are evenly incorporated without mashing the eggs too finely.
- Chill before serving: Cover the egg salad tightly with plastic wrap or store it in an airtight container, then refrigerate for at least 30 minutes to allow the flavors to meld. The egg salad can be made up to two days in advance for convenience.
- Serve: Enjoy the lemon caper egg salad as a sandwich filling, on crackers, or alongside fresh greens for a light meal or snack.
Notes
- The egg salad tastes better when chilled, allowing the flavors to meld.
- Use fresh dill for the best herb flavor, but dried dill can be substituted if fresh is unavailable (use about 1 teaspoon dried).
- Adjust salt and pepper to taste, especially if your capers are particularly salty.
- For a lighter version, substitute mayonnaise with Greek yogurt or a light mayo.
- Store leftovers in the refrigerator and consume within 2 days for optimal freshness and safety.
Keywords: egg salad, lemon caper egg salad, easy egg salad recipe, picnic salad, sandwich filling, healthy egg salad
