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.

Print Recipe

Course Brunch, Lunch

Cuisine World Wide

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)

Keyword Capers, Dill, Eggs, Hellman's Real Mayonnaise, pickled Beets