I make egg salad at least once a week. This version is creamy, salty, and crunchy. Comes together in less than 30 minutes – and is one of my biggest lunch pleasures when served over toasted and buttered sourdough.
Egg Salad
Prep Time15 mins
Cook Time5 mins
Servings: 2
- 3 large eggs
- 3 stalks celery
- 2 tbsp chopped dill
- 2 tbsp capers (plus a splash of caper juice)
- 3 tbsp mayo
- 1 tbsp yellow mustard
- salt and pepper
- Bread, english muffin, crackers (for serving)
Hard boil your eggs. Add three eggs to a pot of water. Turn heat on medium-high. Once the pot starts boiling (with the eggs inside), set a timer for 5 minutes and then take off heat. Note: this is my way of hard boiling eggs, there are different ways and preferences, it doesn't matter
While eggs are boiling, add chopped celery, chopped dill, capers, a splash of caper juice, mayonnaise, mustard, and salt and pepper to a medium bowl. Mix together
Once eggs are cooled, peel and slice into small pieces (I just do this directly into the bowl to cut down on clean up time)
Add more salt & pepper to taste, stir to combine
Serve on top of toasted bread, English muffins, or crackers
