If you’re not putting capers in your egg salad, then you’re missing out!
Adding capers to egg salad, introduces a burst of tangy flavor, enhancing the overall taste profile with a delightful zest. The briny essence of capers complements the creaminess of the eggs, elevating the salad to a whole new level of deliciousness.
Fun Fact
Did you know capers are flower buds?
This caper egg salad recipe is super easy to whip up! I usually make it when I’m running out of food in the fridge or I don’t feel like cooking a huge meal. (Lazy girl dinner) It’s great on top of toast or snacking with crackers. My husband especially loves this egg salad and will request it often. With only a handful of simple ingredients that I usually always have in the fridge, it is definitely staple around here.
I use this rapid egg cooker from Dash to make the perfect boiled eggs every time. It can cook the eggs exactly how you like it depending on how much water you put in: soft, medium, or hard! It’s one of my favorite kitchen tools! It’s available on Amazon or Target for under $20. I highly recommend for all egg lovers. *I am not affiliated or paid to promote this product*
Let’s get started!
Ingredients!
- 6 boiled eggs
- 1/4 cup mayo
- Squeeze of lemon juice (1 wedge)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon caper brine
- 2 tablespoons capers
- 2 tablespoons chopped parsley
- 1 green onion, chopped
- Salt and pepper to taste
Instructions:
- Place eggs in a sauce pan in a single layer. Cover with water and bring to a simmer over medium-high heat.
- Reduce heat to maintain a gentle simmer.
- Cook to your desired level of doneness. For medium boiled, cook for 7-8 minutes. Hard boiled 8-10 minutes.
- Immediately place in ice bath until cool enough to handle.
- Peel eggs and chop them into small crumbly pieces.
- Place in a mixing bowl along with remaining ingredients.
- With a large spoon, mix to combine ingredients until creamy.
- Serve on top of toasted bread or crackers and garnish with more parsley (optional).
Bon Apetit!
Caper Egg Salad
Equipment
- 1 large sauce pan
- 1 mixing bowl
Ingredients
- 6 boiled eggs
- 1/4 cup mayo
- Squeeze of lemon juice
- 1 tablespoon Dijon mustard
- 1/2 teaspoon caper brine
- 2 tablespoons capers
- 2 tablespoons chopped parsley
- 1 green onion chopped
- Salt and pepper to taste
Instructions
- Place eggs in a sauce pan in a single layer. Cover with water and bring to a simmer over medium-high heat.
- Reduce heat to maintain a gentle simmer.
- Cook to your desired level of doneness. For medium boiled, cook for 7-8 minutes. Hard boiled 8-10 minutes.
- Immediately place in ice bath until cool enough to handle.
- While eggs are cooling, chop the parsley and green onion.
- Peel eggs and chop them into small crumbly pieces.
- Place in a mixing bowl along with remaining ingredients.
- With a large spoon, mix to combine ingredients until creamy.
- Serve on top of toasted bread or crackers and garnish with more parsley (optional).
Cesar Casamajo says
Incredible!!!