Lemon Caper Egg Salad Recipe: Refreshing & Easy Delight

This Lemon Caper Egg Salad Recipe combines bright lemon zest, briny capers, and creamy mayo for a quick and delightful dish.

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Prep Time 10

Chilling Time 30

Total Time 40

Servings: 4 servings

Course: Salad

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Egg Salad

4 large eggs hard-boiled, peeled, and chopped
1/4 cup mayo can substitute with Greek yogurt
1 tablespoon Dijon mustard or any preferred mustard
2 tablespoons red onion finely diced
2 tablespoons capers rinsed and drained
1/2 lemon juice fresh is recommended
1 tablespoon chopped dill or parsley if unavailable
salt to taste
black pepper to taste

Equipment

Mixing Bowl
Sharp knife
Spatula

Method

Step-by-Step Instructions

Chop the Eggs: Start by peeling and chopping 4 large hard-boiled eggs into a large mixing bowl.
Mix the Creaminess: Add 1/4 cup of mayo (or Greek yogurt) and 1 tablespoon of Dijon mustard to the bowl.
Incorporate the Vegetables: Add 2 tablespoons of finely diced red onion and 2 tablespoons of capers to the mixture.
Season with Fresh Ingredients: Squeeze in 1/2 a lemon's juice and add 1 tablespoon of chopped dill.
Taste and Adjust: Sample the salad and adjust seasonings if necessary.
Serve or Chill: Serve immediately or refrigerate for 15-30 minutes to meld flavors.
Store Leftovers: Place in an airtight container in the fridge and consume within 48 hours.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 6gProtein: 12gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 18gCholesterol: 200mgSodium: 500mgPotassium: 200mgSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Ensure to rinse the capers to avoid excess saltiness. Let the salad rest before serving for enhanced flavor.

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