Egg Salad with Celery, Capers, and Dill

Celery and capers add crunch and brine to this egg salad. Fresh dill and Dijon mustard provide a sophisticated flavor profile.

Egg Salad with Celery, Capers, and Dill

Celery and capers add crunch and brine to this egg salad. Fresh dill and Dijon mustard provide a sophisticated flavor profile.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 23 servings

Course: Lunch, Salad

Ingredients Equipment Method

Ingredients

  

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Main Ingredients

• 6 large eggs
• 1/3 cup mayonnaise
• 1 tbsp lemon juice
• 1 heaping tbsp Dijon mustard
• 1 celery stalk finely chopped
• 1 large scallion finely chopped
• 1 tbsp capers rinsed
• 1 tbsp fresh dill chopped
• Smoked paprika for garnish
• Salt and pepper

Equipment

• Pot (for boiling eggs)
• Mixing bowl

Method

 

Instructions

1. Boil the eggs for 8 minutes. Cool in ice water and peel.
2. In a bowl, mix the mayonnaise, lemon juice, celery, dill, mustard, scallion, and capers.
3. Finely chop the eggs.
4. Gently fold the chopped eggs into the dressing.
5. Season with salt and pepper.
6. Serve sprinkled with a pinch of smoked paprika.

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