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Lemon Caper Egg Salad served in a bowl, garnished with fresh herbs.

Lemon Caper Egg Salad

A refreshing twist on a classic egg salad, combining the richness of eggs with zesty lemon and briny capers, perfect for lunch or a light dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs Use the freshest eggs for best flavor.
  • 3 tbsp mayonnaise (or Greek yogurt for a lighter version)
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 tbsp capers, drained
  • 2 tbsp finely chopped red onion
  • 1 tbsp fresh dill or parsley, chopped Optional, use according to preference.
  • to taste Salt and pepper Adjust according to preference.

Method
 

Preparation
  1. Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat.
  2. Once boiling, reduce the heat and let them simmer for 10 minutes. Transfer the eggs to an ice water bath to cool.
  3. After cooling, peel the eggs and chop them to your desired texture (chunky or finely).
  4. In a mixing bowl, whisk together mayonnaise, Dijon mustard, lemon juice, lemon zest, salt, and pepper until well-combined.
  5. Gently fold the chopped eggs into the dressing. Add in the diced red onion, chopped dill or parsley, and drained capers. Mix lightly.
  6. Let the salad sit for about 10 minutes at room temperature or chill it in the refrigerator for about 30 minutes before serving.
Serving
  1. Enjoy your Lemon Caper Egg Salad on whole grain bread for sandwiches, in a wrap, or over a bed of greens.
  2. Alternatively, serve it alongside whole-grain crackers.

Notes

For maximum freshness, wait to add fresh herbs until ready to serve. Store in an airtight container in the refrigerator for about 3-4 days. This egg salad is versatile and can be served on toast, as a filling for wraps, or as a standalone salad.