Egg salad is a lunchtime classic for good reason: creamy, satisfying, and made from ingredients you likely already have. This version—brightened with dill and capers—deserves a regular place in your lunch rotation.
Piled on hearty rye or fresh greens, it makes a fantastic open-faced sandwich or smørrebrød. It’s also perfect on crackers or crispbread for a quick lunch. Best of all, it comes together in less than 30 minutes and keeps for up to three days in the refrigerator. Let’s make egg salad!
Why this recipe works
- Eggs are consistently tender and easy-to-peel thanks to a simple hot-water-off method.
- The dressing blends mayonnaise, sour cream and Dijon for a creamy, tangy base.
- Capers and fresh dill add a briny, herbaceous lift that gives this egg salad a Scandinavian twist.
The ingredients
- 4 large eggs — makes enough for about two people. Double or triple as needed.
- Mayonnaise, sour cream and Dijon mustard form the rich, tangy dressing. Greek yogurt, skyr or crème fraîche can replace the sour cream.
- Shallot adds mild onion flavor and a little crunch. Scallions or red onion work as substitutes.
- Capers and fresh dill give briny, fresh notes. If you don’t like capers, omit them; replace dill with parsley, basil or tarragon if preferred.
How to make this recipe
- Place eggs in a saucepan and cover with cold water by about 1 inch. Set the pan over medium-high heat and bring to a boil. As soon as the water boils, remove the pan from the heat, cover, and let the eggs sit for exactly 10 minutes. Transfer the eggs to a bowl of ice water to cool while you prepare the remaining ingredients.
- Chop the shallot, capers and dill and combine them with the mayonnaise, sour cream and Dijon in a medium bowl.
- Peel the cooled eggs, cut each in half lengthwise and transfer the yolks to the bowl with the dressing. Whisk the yolks into the dressing until smooth. Chop the egg whites to a medium dice and gently fold them into the creamy mixture.
- Adjust seasoning with pepper and, if needed, salt. Because capers are salty, taste before adding extra salt. Serve immediately or refrigerate in a sealed container for up to three days.
- Serve on bread, crispbread or crackers, pile onto toasted sourdough or rye, or spoon over a bed of lettuce and fresh vegetables for a lighter option.
Expert tips
- Use the hot-off method for perfect hard-boiled eggs: bring eggs and cold water to a boil, remove from heat, cover and let sit for 10 minutes, then cool in an ice bath.
- Remove all shell fragments: rinse peeled eggs under cool water if needed to remove sticky shell bits.
- Whisk yolks into the dressing first: this makes a smooth, cohesive base before folding in the chopped whites.
- Taste before salting: capers add saltiness, so you may not need to add any additional salt.
FAQs
Yes. Stored in a tightly sealed container in the fridge, it keeps well for up to three days.
Egg salad is excellent in sandwiches, on toasted bread, crispbread or crackers. It’s also delicious spooned over lettuce or alongside fresh vegetables like cucumber, radish, tomato or snap peas.
A mashed chickpea salad makes a great vegan alternative—use vegan mayonnaise and plant-based yogurt to keep it dairy-free.
Related recipes
Looking for more Scandinavian-inspired open sandwiches? Try these favorites:
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Balsamic-Glazed Mushroom Smørrebrød with White Bean Purée
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Roast Beef Smørrebrød with Danish Remoulade and Crispy Shallots
-
Beet and Celery Root Cake Smørrebrød with Herbed Skyr Sauce
-
Italian Salad and Ham Smørrebrød
I hope this Creamy Egg Salad with Dill and Capers becomes a go-to lunch for you. You won’t be disappointed!
Recipe
Creamy Egg Salad with Dill and Capers
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Ingredients
- 4 large eggs
- 3 tablespoons prepared mayonnaise
- 1 tablespoon sour cream
- 2 teaspoons Dijon mustard
- 1 shallot minced
- 1 tablespoon capers rinsed, drained and chopped
- 1 tablespoon chopped fresh dill
- Coarse salt and freshly ground pepper
Instructions
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Place the eggs in a small saucepan and cover with cold water by 1 inch. Set over medium-high heat and bring to a boil. As soon as the water is boiling, remove the pan from the heat, cover and let sit for 10 minutes.
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Use a slotted spoon to transfer the eggs to a bowl of cold water and ice. Let them cool while you prepare the remaining ingredients.
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Combine mayonnaise, sour cream, Dijon, shallot, capers and dill in a medium bowl. Peel and halve the eggs; add the yolks to the bowl and whisk until smooth. Chop the whites and fold them into the dressing. Season with pepper and salt to taste, keeping in mind the capers add saltiness. Serve immediately or refrigerate up to three days.
Nutrition
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