Lemony Egg Salad Sandwiches with Capers and Dill
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Charlotte March
Eggs for dinner? Yes, please--fancified with briny capers, fresh dill, and lemon zest. If you're so inclined, layer in a few slices of crisp bacon.
Ingredients
1/2 cup mayonnaise
3 tablespoons brined capers, rinsed and coarsely chopped
4 teaspoons Dijon mustard
4 teaspoons chopped fresh dill
2 teaspoons fresh lemon zest
8 large hard-cooked eggs, peeled and chopped
Kosher salt and pepper
4 brioche buns or other large, soft round buns, sliced crosswise and lightly toasted
1/2 cup thinly sliced radishes
4 leaves green-leaf or romaine lettuce
Instructions
In a medium bowl, whisk together mayonnaise, capers, mustard, dill, and lemon zest.
Add eggs to mayonnaise mixture and coarsely mash with a potato masher. Season to taste with salt and pepper.
Spread about half of egg salad on bottom halves of buns. Layer with radishes and lettuce, then add remaining egg salad, dividing equally. Top with remaining bun halves.
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