Print

Lemon Caper Egg Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 100 reviews

This Lemon Caper Egg Salad is a fresh and tangy twist on the classic egg salad, featuring zesty lemon juice, briny capers, and flavorful dill. Perfect for sandwiches, salads, or as a protein-packed snack, this easy-to-make dish combines creamy mayo and dijon mustard with chopped hardboiled eggs and a hint of red onion for added crunch and depth.

Ingredients

Salad 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

  1. Prepare the Eggs: Hardboil the eggs until fully cooked, then peel and chop them into bite-sized pieces to create the base texture for the salad.
  2. Mix Ingredients: In a medium bowl, combine the chopped eggs, mayo, dijon mustard, finely diced red onion, rinsed capers, lemon juice, chopped dill, salt, and black pepper.
  3. Stir Gently: Gently fold all ingredients together to ensure even distribution while maintaining some texture in the eggs.
  4. Chill the Salad: Cover the bowl tightly with plastic wrap and refrigerate until ready to serve to allow flavors to meld, ideally chilling for at least 30 minutes.
  5. Make Ahead and Serve: This lemon caper egg salad can be made up to 2 days in advance. Serve chilled on bread, crackers, or over greens as desired for a delicious meal or snack.

Notes

  • Ensure eggs are fully cooled before peeling to make peeling easier.
  • Rinsing capers removes excess salt and prevents the salad from becoming too salty.
  • Adjust the amount of lemon juice to taste for more or less tanginess.
  • Use fresh dill for the best flavor; dried dill can be substituted but use less.
  • Store the salad in an airtight container and consume within 2 days for freshness.

Find it online: https://ameliameals.com/lemon-caper-egg-salad-recipe/