Egg Salad with Capers, Red Onion, Lemon, and Dill
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Pam Anderson
Bestselling cookbook author Pam Anderson created a fresh take on traditional egg salad with a recipe that is perfect for Mother's Day lunch.
Ingredients
6 large eggs
1/4 c. mayonnaise
1/2 tsp. grated lemon zest
1 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. Pepper
1/2 small red onion
2 tbsp. chopped capers
1 tbsp. chopped dill
Pita chips or sliced baguette
Instructions
Place the eggs in a small heavy-bottomed saucepan, cover with water, and bring to a boil. Remove from heat, cover, and let sit for 11 minutes. Run under cold water to cool. Peel and chop the eggs.
While the eggs are cooking, whisk together the mayonnaise, lemon zest and juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Add the eggs and mix to combine. Fold in the onion, capers, and dill. Sprinkle with additional dill before serving and serve with the pita chips and baguette, if desired.
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