Egg Salad with Capers and Dill
The exact origin of Egg Salad is not truly known, but it is served throughout the world in various forms. The British like it with mustard cress, Scandinavians with dill and a bit of tang, Ukrainian people add cream cheese, while North Americans generally add crunch. There are no rules except, hard boiled eggs, mayonnaise and whatever else you like.
Egg Salad with Capers and Dill
Boiled eggs are a bit fussy only in regard to simmering time and peeling. Make a big batch for lunch or serve individual plates for a more dress up brunch/lunch. We recently served egg salad with finely chopped capers and dill, accompanied by brother-in-law Darrell’s Pickled Beets.
Ingredients
- 1 egg hard boiled
- 2 TBSP Hellman’s Real Mayonnaise
- 1 tsp. capers finely chopped
- ¼ tsp. dill chopped
Instructions
- Place eggs in a medium saucepan, without crowding, cover with water and bring to a boil over high heat.
- Once water boils, reduce heat to medium and set timer for 10 minutes. It is easy to forget, hence the timer.
- When 10 minutes is up, pour out most of the hot water and run under a cold tap, emptying pan several times to cool the eggs as quickly as possible.
- *Or place eggs once able to handle in an ice bath for 15 minutes and then peel or refrigerate until ready to use.
- We usually run a little temperate water over the egg as we peel it.
- Dry the egg and mash with a fork.
- Add mayonnaise and any other condiments you prefer.
- Serve with bread product of your choice, and sides.
Notes
This light lunch or brunch is perfect with a crisp dry Italian Prosecco.
We’ve paired:
- Cavit Prosecco Doc Extra Dry ($20.00)