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–+ servings

Delicious Egg Salad with Dill and Capers - A Tasty Twist on a Classic

Egg salad is a timeless classic that's perfect for a light lunch or a picnic spread.
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Prep Time 15 minutes
Cook Time 10 minutes
Course Appetizer, Breakfast, Brunch
Cuisine International
Servings 4
Calories 310 kcal

Ingredients
  

  • 8 large eggs
  • 1/3 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1/4 cup chopped fresh dill
  • 3 tbsp capers, drained and rinsed
  • Salt and pepper, to taste
  • Optional: lettuce leaves or bread for serving

Instructions
 

  • Place the eggs in a medium-sized saucepan and cover them with cold water. Bring the water to a boil over high heat. Once boiling, reduce the heat to low and simmer the eggs for 10 minutes.
  • Drain the hot water and run cold water over the eggs to stop the cooking process. Allow the eggs to cool completely.
  • Peel the eggs and roughly chop them. Place the chopped eggs in a large bowl.
  • In a separate bowl, mix together the mayonnaise, Dijon mustard, chopped dill, and capers. Season the mixture with salt and pepper to taste.
  • Add the mayonnaise mixture to the chopped eggs and gently mix until well combined.
  • Serve the egg salad on a bed of lettuce leaves or as a sandwich with your choice of bread. Enjoy!

Nutrition

Serving: 4gCalories: 310kcalCarbohydrates: 3gProtein: 15gFat: 26gSaturated Fat: 5gCholesterol: 380mgSodium: 480mgSugar: 1g
Keyword egg dish, Egg salad, Egg Salad with Dill and Capers, eggs
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