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servings
Lemon Caper Egg Salad
Prep Time:
20
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
4
Servings
Author:
Nick Evans
Egg salad can be so delicious if you make it right. This version is bright and crunchy with just enough dressing to keep it together.
Ingredients
6
large eggs
,
hard boiled
1
stalk celery
,
diced
2
scallions
,
diced
2
radishes
,
diced
⅓
cup
mayo
1
lemon
,
juice and zest
2
tablespoons
capers
Salt and pepper
Fresh arugula
,
for sandwiches
8
slices
sandwich bread
Instructions
Add eggs to a pot and cover by at least an inch of cold water. Bring to a boil over high heat, cover, remove from heat, and let sit for 11-12 minutes.
Remove the eggs with a slotted spoon and transfer to an ice water bath to cool. When eggs are cool, gently crack and peel. Chop eggs into quarters.
In a medium bowl, add diced celery, radishes, scallion, mayo, lemon zest and juice, capers, and a pinch of salt and pepper. Stir together.
Add eggs and use a potato masher to gently mash salad together.
Serve egg salad with fresh baby arugula on toast. Leftover egg salad will keep in fridge for 2 days.
Nutrition
Serving:
1
sandwich
|
Calories:
367
kcal
|
Carbohydrates:
28
g
|
Protein:
14
g
|
Fat:
22
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
11
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.1
g
|
Cholesterol:
253
mg
|
Sodium:
565
mg
|
Potassium:
216
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
445
IU
|
Vitamin C:
16
mg
|
Calcium:
158
mg
|
Iron:
3
mg