Lemony Egg Salad Sandwiches with Capers and Dill

Lemony Egg Salad Sandwiches with Capers and DillRecipe
Photo: Annabelle Breakey

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.

Serves 4 (serving size: 1 sandwich)


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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


Total: 20 Minutes

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

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

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.

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

Created date

February 2016

Nutritional Information

Calories 428
Caloriesfromfat 49 %
Protein 19 g
Fat 23 g
Satfat 5.5 g
Carbohydrate 37 g
Fiber 1.9 g
Sodium 946 mg
Cholesterol 460 mg