Zesty Lemon Caper Egg Salad Recipe for a Refreshing Twist

A quick and nourishing Lemon Caper Egg Salad Recipe that transforms leftover eggs into a zesty, protein-rich delight.

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Prep Time 10

Cook Time 12

Total Time 22

Servings: 4 servings

Course: Best Recipes

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

4 eggs hard-boiled, chopped provides a protein-rich base
½ cup mayo for creaminess, can substitute with Greek yogurt
1 tablespoon Dijon mustard adds tangy flavor
¼ cup red onion finely diced for crunch
2 tablespoons capers rinsed and drained
1 tablespoon lemon juice freshly squeezed for acidity
2 tablespoons dill chopped for flavor
to taste salt
to taste pepper

Equipment

mixing bowl
Pan
spatula

Method

Step-by-Step Instructions

Hard-boil the eggs using your preferred method, then cool them in an ice bath for easier peeling.
Chop the cooled eggs into bite-sized pieces and set aside in a mixing bowl.
Combine mayo, Dijon mustard, lemon juice, and dill in a separate bowl and whisk until creamy.
Add chopped eggs, red onion, and capers to the dressing and gently fold them together.
Season with salt and pepper to taste, adjusting lemon juice if desired.
Serve immediately or refrigerate for up to 2 days for deeper flavor.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 8gProtein: 12gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 450mgSodium: 400mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 4mgCalcium: 50mgIron: 2mg

Notes

For a really refreshing taste, use fresh lemon juice and high-quality eggs. Let the salad sit for about 30 minutes before serving to enhance the flavors.

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