Print Options:

Lemony Egg Salad Sandwiches with Capers and Dill





Total Time
20 mins

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.

 

This recipe, and others like it, can be found in the article “21 Veggie-Forward Lunches You’ll Actually Look Forward to Eating Every Day.”

su-Lemony Egg Salad Sandwiches with Capers and Dill Image




Photo: Annabelle Breakey
 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
Step 1
1

In a medium bowl, whisk together mayonnaise, capers, mustard, dill, and lemon zest.

Step 2
2

Add eggs to mayonnaise mixture and coarsely mash with a potato masher. Season to taste with salt and pepper.

Step 3
3

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.

Step 4
4

Wine pairing: A bright, citrusy white like Cliff Lede 2014 Sauvignon Blanc (Napa Valley; $25) makes a zingy match with the capers. --Sara Schneider

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories428
% Daily Value *
Total Fat 23g30%

Saturated Fat 5.5g28%
Cholesterol 460mg154%
Sodium 946mg42%
Total Carbohydrate 37g14%

Dietary Fiber 1.9g7%
Protein 19g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.