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