This classic egg salad recipe is incredibly easy to make, and totally delicious! It’s perfect for a light lunch or dinner!
When lunch time rolls around, I’m always a little stumped about what to make. I often eat leftovers from dinner the night before, but sometimes I want something that feels special and fancy, but also something doesn’t take a lot of effort to make.
- 8 eggs, hard-boiled and chopped
- 50g/2oz butter
- 4 tablespoons chopped celery
- 2 tablespoons small capers, rinsed and drained
- 2 teaspoons grain mustard
- 1 teaspoon chopped fresh tarragon
- salt and freshly ground
- black pepper
How To Make Egg Salad
1- In a large bowl, mix all the ingredients thoroughly, seasoning to taste with salt and pepper.
2- Serve on a bed of crisp lettuce.
How to peel eggs easily?
Peeling eggs may be a challenge. What I like to do is cracking the egg several times, then place it onto a kitchen counter and place the palm of your hand over.
Then, slightly press down and roll the egg several times until the shell is cracked completely. Then, just peel easily off starting at the wider part.
1- The amount of mustard used can be adjusted to your liking (increase/decrease) or you can omit it completely.
2- I like using fresh dill as it gives more flavor to the salad. You can use dried dill, if you like. How much you add to the salad is up to you and your preference. Freshly chopped chives are also a great alternative.