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Lemon Caper Egg Salad

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A flavorful twist on the classic egg salad, combining hard-boiled eggs with mayonnaise, Dijon mustard, and tangy capers for a zesty and refreshing dish.

Ingredients

Scale
  • 6 hard-boiled eggs, chopped
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon capers, rinsed and chopped
  • Salt and pepper to taste
  • Lettuce leaves or bread for serving

Instructions

  1. Boil the eggs: Start by placing your eggs in a saucepan and covering them with cold water. Bring the water to a boil over medium-high heat. Once it boils, cover the pot and remove it from the heat. Let the eggs sit for about 9-12 minutes, depending on how firm you like your yolks.
  2. Cool & peel the eggs: After sitting, transfer the eggs into a bowl of ice water. This stops the cooking and makes peeling a breeze. Let them cool for about 5-10 minutes, then gently tap each egg against a hard surface and roll to loosen the shell.
  3. Chop the eggs: Once your eggs are peeled, roughly chop them into bite-sized pieces.
  4. Mix the dressing: In a separate bowl, combine the mayonnaise, Dijon mustard, and lemon juice. Whisk them together until smooth.
  5. Incorporate capers: Stir in the chopped capers.
  6. Combine everything: Gently fold the chopped eggs into the dressing until they’re well-coated.
  7. Season: Sprinkle in some salt and pepper. Taste it and adjust the seasoning as needed.
  8. Serve & enjoy: You can either serve it immediately with lettuce or as a sandwich filling.

Notes

Consider adding herbs or spices for extra flavor. Great for meal prep and can be made ahead of time.

Nutrition

Keywords: egg salad, lemon caper salad, healthy salad, vegetarian recipe, quick lunch

Find it online: https://flavorsbyclara.com/minute-lemon-caper-egg-salad-busy-weeknights/