Lemony Dill Egg Salad

Lemony Dill Egg Salad is a super simple recipe that will become your new go-to lunch favorite.

What makes this egg salad so special? A delightful blend of creamy mayonnaise and tangy fresh lemon juice and zest. A refreshing dose of dill, the perfect herb for eggs. Just the right amount of bite and crunch from diced red onion. Last, but not least, an unexpected, but welcome pop of brininess from chopped capers. A flavorful concoction which transforms the humble egg into a gourmet taste sensation.

Lemony Dill Egg Salad – Have it Your Way!

Enjoy as a Sandwich

I piled egg salad onto thin sliced whole grain bread along with lettuce and tomato for a hearty, yet still fairly low carb lunch. True confession, my egg salad almost surpassed the maximum load capacity for this bread, but I made it work. That’s what napkins are for, right?

Enjoy as a Plated Salad

Go super low carb and skip the bread all together. Simply mound egg salad onto lettuce leaves, add sliced radishes, and you have a picture perfect lunch course. Finish your salad with extra diced red onion, capers, dill and freshly ground black pepper.

Enjoy as an Appetizer

Egg Salad Blini Bites was the Good Housekeeping recipe that inspired this post. It’s a fun appetizer featuring egg salad piled onto little pancakes called blinis. I haven’t tried this combination, but I did try the egg salad on crackers, which was delicious. Crostini would also be a great option to use as an appetizer.

Substitutions

• Capers – I realize capers are not everyone’s cup of tea. If you’re in that category, try substituting an equal amount of diced pickles or celery instead.
• Dill – if you can’t find dill, or don’t care for it, you can use tarragon, parsley or chervil instead.

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Lemony Dill Egg Salad

Creamy egg salad with a bright pop of lemon, briny capers and crunchy red onion. Delicious served as a salad, sandwich spread or appetizer.

5 from 1 vote

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Servings: 3

Author: Adapted from Good Housekeeping Egg Salad Blini Bites

Ingredients

• 6 large eggs
• 1/4 c. mayonnaise
• 1/2 tsp. finely grated lemon zest plus 1 Tbsp juice from 1 lemon
• Kosher salt
• Pepper
• 2 tbsp. red onion finely chopped
• 2 tbsp. chopped capers
• 1 tbsp. fresh dill chopped, plus more for sprinkling

Instructions

• Place eggs in small, heavy-bottomed saucepan, cover with water and bring to a boil. Remove from heat, cover and let sit 11 minutes. Run under cold water to cool. Peel and chop eggs.
• Meanwhile, whisk together mayonnaise, lemon zest and juice and 1/4 teaspoon each salt and pepper.
• Add eggs and mix to combine. Fold in onion, capers and dill. Chill for at least 1 hour. Use as a sandwich spread, serve on lettuce lined plates garnished with extra chopped onion, capers, dill and sliced radish or serve with crackers as an appetizer.

Notes

Can be made a day in advance. Will keep well for 2-3 days.