Friday, June 11, 2010

Egg Salad with Dill and Capers

Egg Salad with Dill and Capers

Prep time – For eggs - 15-20 minutes then 2 hours chill time.
For salad - 10 minutes.
Makes 2 + cups salad

Tip: Have you ever had a hard boiled egg that had a greenish color to the yolk? This is caused by improper cooling after the eggs are cooked. To prevent this simply drain the water immediately after you finish boiling the eggs. Then rinse with cold water and fill the pot with more cold water and place in the fridge for 2 hours or until the eggs are very cold.


12 hard boiled eggs – cut into small pieces

2 stalks celery - finely sliced or chopped into small pieces

3 tbs Dijon Mustard

1 ½ tbs white wine vinegar

5 tbs Mayonnaise – do not use miracle whip, it is too sweet.

1 heaping tbs chopped capers

1 heaping tsp dried dill

1/8 tsp fresh ground pepper

¼ tsp kosher salt

6 hard rolls or 8 slices soft bread for serving

Romaine or Iceberg Lettuce – if desired

In a medium sized bowl mix together all ingredients, except celery until well blended , then stir in the celery. Depending how moist or dry you like your egg salad you can always add or subtract a tablespoon or two of mayonnaise. Serve on rolls or your favorite bread with a slice or two of lettuce; if desired.

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