Egg Salad

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 minutes
Cook Time5 minutes
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

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Thanks for visiting my site! My name is Madison, a Minneapolis native with a passion for all things food. I started out posting about Minneapolis restaurants, but I have since moved to London and developed my passion for cooking at home, making staying in special, and hosting dinner parties. Read more about my story here

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