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
Servings: 2
Ingredients
- 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)
Instructions
- 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
