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.
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.