Go Back
–+ servings
Lemon Caper Egg Salad Recipe

Lemon Caper Egg Salad Recipe for a Zesty Twist on Lunch

Enjoy this refreshing Lemon Caper Egg Salad, packed with high-quality protein and zesty flavor, perfect for a quick and nutritious lunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 15 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 6 large eggs hard-boiled, peeled, and chopped
  • 1/4 cup mayo or Greek yogurt for a lighter option
  • 1 tablespoon Dijon mustard adjust according to taste
  • 1/4 cup red onion finely diced
  • 2 tablespoons capers rinsed and drained
  • 2 tablespoons lemon juice freshly squeezed
  • 1 tablespoon dill fresh or 1 teaspoon dried
  • to taste salt
  • to taste black pepper

Equipment

  • Pot
  • Mixing bowl
  • small bowl
  • spatula

Method
 

Step-by-Step Instructions for Lemon Caper Egg Salad Recipe
  1. Start by hard boiling the eggs. You can use the stovetop method or an Instant Pot.
  2. Once cooled, finely dice the red onion and rinse your capers under cold water.
  3. In a large mixing bowl, combine chopped eggs, diced onion, and capers.
  4. In a separate bowl, mix mayo with Dijon mustard and lemon juice until smooth.
  5. Pour the dressing over the egg mixture, add dill, salt, and pepper to taste.
  6. Gently fold the mixture together and refrigerate for at least 15 minutes.
  7. When ready to serve, stir and enjoy in sandwiches, on lettuce leaves, or with crackers.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 6gProtein: 12gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 370mgSodium: 500mgPotassium: 325mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Experiment with add-ins like crunchy veggies for extra texture. Best served cold.

Tried this recipe?

Let us know how it was!