Lemon Caper Egg Salad Recipe – Easy Healthy Lunch Idea
This lemon caper egg salad recipe is a tangy and creamy dish made with hard-boiled eggs, capers, lemon zest, and fresh herbs. Perfect for sandwiches, wraps, or a light and healthy lunch option.
Equipment
- Saucepan (for boiling eggs)
- Mixing bowls
- Sharp knife and cutting board
- Whisk or spoon for mixing
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise (or Greek yogurt for 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
- Salt and pepper to taste
Instructions
- Boil Eggs: Place eggs in cold water, bring to a boil, then simmer for 10 minutes. Transfer to ice water for easy peeling.
- Chop Eggs: Peel and chop eggs to desired texture—chunky for rustic, fine for smoother salad.
- Prepare Dressing: In a bowl, whisk together mayonnaise, mustard, lemon juice, zest, salt, and pepper.
- Combine: Gently fold chopped eggs into dressing. Add onion, dill, and capers. Mix lightly to keep texture.
- Rest & Chill: Let salad sit for 10 minutes, or chill for 30 minutes to allow flavors to meld.
- Serve: Enjoy in sandwiches, wraps, over greens, or with crackers.
Notes
- Egg Tip: Don’t overcook—aim for tender yolks.
- Balance: Adjust lemon juice to taste; too much can overpower.
- Capers: Drain well to avoid excess brine.
- Variations: Swap mayo for Greek yogurt, add chili flakes for spice, or mix in olives for Mediterranean flair.
- Storage: Refrigerate up to 3–4 days in an airtight container. Avoid freezing.