Boil the eggs: Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, reduce heat to low and simmer for 10-12 minutes. Remove the eggs and let them cool under cold running water, then peel.
Prepare the egg salad mixture: Chop the boiled eggs into chunks and place them in a mixing bowl. Add mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, dill, smoked paprika, and shallot. Stir to combine.
Add the secret ingredient: If you’re ready for the twist, finely chop the capers and stir them into the mixture for a burst of flavor.
Season to taste: Add salt and pepper, and adjust the seasoning to your liking.
Serving and Storage Tips:
Serve your egg salad on toasted bread, in a wrap, or on a bed of greens for a light, refreshing lunch. You can also enjoy it as a snack with crackers or veggies.
Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors will actually improve after sitting for a bit!
Variations:
Avocado Twist: For a creamy and healthy variation, mash half an avocado into the mix for a rich texture.
Spicy Version: Add a dash of hot sauce or some chopped jalapeños to give your egg salad a spicy kick.
Bacon Lover’s Egg Salad: Crumble some crispy bacon into the mix for a savory crunch.
FAQ:
Can I use something other than mayonnaise?
Absolutely! Greek yogurt is a great alternative, and sour cream works too if you want a bit of tang.
Can I make this ahead of time?
Yes! This egg salad holds up well in the fridge for a couple of days, making it perfect for meal prep.
How can I make it vegetarian?
This recipe is already vegetarian-friendly. If you want a more protein-packed option, try adding chickpeas or beans for texture.
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