Description

A bright and creamy lemon caper egg salad made with Dijon mustard, fresh dill, and tangy capers. Perfect for sandwiches, crackers, or served over lettuce for a quick lunch.

Ingredients

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

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Instructions

1. Place the chopped hardboiled eggs in a medium mixing bowl.

2. Add mayonnaise, Dijon mustard, diced red onion, capers, lemon juice, and chopped dill.

3. Season with salt and black pepper.

4. Gently stir everything together until evenly combined, being careful not to mash the eggs too much.

5. Cover the bowl and refrigerate until ready to serve.

6. Serve as a sandwich filling, with crackers, or over fresh lettuce.

Notes

Egg salad can be prepared up to 2 days in advance and stored in the refrigerator.

For extra brightness, add a little more lemon zest or juice before serving.

Serve on toasted bread, croissants, or with crisp lettuce wraps for a lighter option.

Rinse capers before adding to reduce excess saltiness.