Creamy egg salad with a bright pop of lemon, briny capers and crunchy red onion. Delicious served as a salad, sandwich spread or appetizer.
Servings: 3
Author: Adapted from Good Housekeeping Egg Salad Blini Bites
Ingredients
6large eggs
1/4c.mayonnaise
1/2tsp.finely grated lemon zest plus 1 Tbsp juicefrom 1 lemon
Kosher salt
Pepper
2tbsp.red onionfinely chopped
2tbsp.chopped capers
1tbsp.fresh dillchopped, 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.