Lemon Caper Egg Salad
A refreshing twist on a classic dish, this Lemon Caper Egg Salad is packed with protein and zesty flavors, making it a delightful and nutritious lunch option.
Ingredients
Main Ingredients
- 6 large large eggs Fresh eggs for best flavor.
- 3 tbsp mayonnaise (or Greek yogurt for a lighter version) Greek yogurt lightens the dish.
- 1 tbsp Dijon mustard Adds a tangy flavor.
- 1 tbsp lemon juice Freshly squeezed is best.
- 1 tsp lemon zest For an extra citrusy flavor.
- 2 tbsp capers, drained Add briny flavor.
- 2 tbsp finely chopped red onion For a bit of crunch and flavor.
- 1 tbsp fresh dill or parsley, chopped Lends freshness to the salad.
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- Place eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, reduce the heat and let them simmer for 10 minutes. Transfer the eggs to an ice water bath to cool and make peeling easier.
- Peel the eggs and chop them to your desired texture. You can keep them chunky for a rustic feel or chop them finely for a smooth consistency.
- In a mixing bowl, whisk together mayonnaise, Dijon mustard, lemon juice, lemon zest, salt, and pepper until well-combined.
- Gently fold the chopped eggs into the dressing. Add the diced red onion, chopped dill or parsley, and drained capers. Mix lightly to ensure the texture remains intact.
- Let the salad sit for about 10 minutes at room temperature or chill it in the refrigerator for about 30 minutes to allow the flavors to meld.
- Serve on whole grain bread for sandwiches, in a wrap, over a bed of greens, or alongside whole-grain crackers.
Notes
Can be stored in an airtight container in the refrigerator for up to three days. If meal prepping, store salad and bread separately to keep everything fresh. Stir before serving if it becomes watery.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 5gProtein: 12gFat: 20gSaturated Fat: 3gSodium: 400mgFiber: 1gSugar: 1g