Ingredients
Egg Salad Ingredients
- 8 large eggs, hardboiled, peeled, and chopped
- 1/4 cup mayonnaise
- 2 tbsp dijon mustard
- 3 tbsp finely diced red onion
- 2 tbsp capers, rinsed and drained
- 1 tbsp lemon juice
- 1 tbsp chopped fresh dill
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Prepare the eggs: Hard boil the eggs, allow them to cool, peel, and chop them into bite-sized pieces.
- Combine ingredients: In a medium bowl, add the chopped eggs, mayonnaise, dijon mustard, finely diced red onion, rinsed and drained capers, lemon juice, chopped dill, salt, and black pepper.
- Mix gently: Stir all the ingredients together gently to combine evenly without mashing the eggs too much.
- Chill: Transfer the egg salad to a covered container and refrigerate until ready to serve to let the flavors meld together.
- Make ahead: The egg salad can be made up to 2 days in advance for convenience; keep refrigerated and enjoy chilled.
Notes
- Use fresh eggs and ensure they are fully cooked to avoid any food safety concerns.
- Adjust lemon juice and capers based on your preference for tanginess and saltiness.
- This salad can be served on bread, crackers, or atop leafy greens for a versatile meal.
- Keep refrigerated and consume within 2 days for optimal freshness.
- For a creamier texture, add extra mayonnaise or a dollop of Greek yogurt if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for boiling eggs)
- Category: Salad
- Method: No-Cook
- Cuisine: American
