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About the Recipe
Ingredients
8 large hardboiled eggs, peeled and chopped
1/4 cup mayo or plain greek yogurt
2 tablespoons dijon mustard
3 tablespoons finely diced red onion
2 tablespoons capers, rinsed and drained
1 tablespoon lemon juice, about 1/2 of a lemon
1 tablespoon fresh dill, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
Preparation
Combine all of the ingredients in a bowl and gently stir to combine. Keep the mixture covered tightly in refrigerator until ready to serve.
You can make this egg salad up to two days in advance. Enjoy!
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