Dill Picke and Capers Egg Salad
his is not your regular egg salad, it is filled with fresh dill, pickles, capers, and red onions for a flavorful twist on the classic dish!
Equipment
Ingredients
- 2 tablespoons dill pickles chopped
- 2 tablespoons capers
- 1 tablespoon red onion diced
- 1 tablespoon fresh dill or 1 tsp dried
- 1 teaspoon dijon mustard
- 2 tablespoons mayonnaise
- 6 Hard boiled eggs chopped
- 1 teaspoon salt
- black pepper- to taste
Instructions
- First, cook your eggs. You can use something like the Rapid Egg Cooker (linked below) or make them on the stovetop. To make hard boiled eggs, bring a large pot of water to a rolling boil. Reduce to a simmer and then gently lower the eggs in and boil for 10 minutes. After ten minutes, remove the eggs from the hot water and transfer to ice water to cool for at least 5 minutes, and then you can peel the eggs. Next, chop them into small pieces.
- Chop the remainder ingredients and add to a bowl with the chopped eggs. Add in the remaining ingredients, the mustard, mayo, and salt and pepper, and mix to combine.
- Serve as a sandwich, on toast, or however you prefer. Enjoy!
Nutrition
Serving: 1gCalories: 337kcalCarbohydrates: 4gProtein: 20gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 17gCholesterol: 565mgSodium: 1676mgFiber: 1gSugar: 2g
Nutrition facts are automatically calculated and are only estimates.
Tried this recipe?Let me know how it was!
