Lemon Caper Egg Salad

Serves:
Serves 4.
Prep Time:
Total Time:

Just a moment please...

Lemon Caper Egg Salad: Egg salad can be so delicious if you make it right. This version is bright and crunchy with just enough dressing to keep it together. Serve it on white bread with some fresh arugula! | macheesmo.com
Print Recipe

Helpful Equipment:

masher

Egg salad can be so delicious if you make it right. This version is bright and crunchy with just enough dressing to keep it together.

Ingredients

6 large eggs, hard boiled
1 stalk celery, diced
2 scallions, diced
2 radishes, diced
1/3 cup mayo
1 lemon, juice and zest
2 tablespoons capers
Salt and pepper
Fresh arugula, for sandwiches

Directions

1) Add eggs to a pot and cover by at least an inch of cold water. Bring to a boil over high heat, cover, remove from heat, and let sit for 11-12 minutes.

2) Remove the eggs with a slotted spoon and transfer to an ice water bath to cool. When eggs are cool, gently crack and peel. Chop eggs into quarters.

3) In a medium bowl, add diced celery, radishes, scallion, mayo, lemon zest and juice, capers, and a pinch of salt and pepper. Stir together.

4) Add eggs and use a potato masher to gently mash salad together.

Serve egg salad with fresh baby arugula on toast. Leftover egg salad will keep in fridge for 2 days.