Egg salad with capers

Egg Salad with Capers

I had a craving for stuffed eggs, but I didn't have time to deal with them. Instead, I quickly made this egg salad with capers, which brings together the same flavors but without the hassle. I combine some ingredients and take the bowl out of the fridge when it's mealtime.

Quick Info

Total time: about 20-25 minutes
Preparation time: 10-15 minutes
Cooking time: 10 minutes (for boiling the eggs)
Servings: 4
Difficulty: easy
Recipe type: quick salad, cold snack

Ingredients

8 eggs
150 g yogurt (any kind, but not too runny)
2-3 tablespoons mayonnaise
1 teaspoon mustard
1 teaspoon drained capers
4-5 pickles
2 garlic cloves
salt, pepper
fresh dill, chopped (to taste)

Preparation Method

1. Boil the eggs. Once the water starts to boil, leave them for 10 minutes to be hard-boiled.
2. Remove the boiled eggs and place them in cold water for a few minutes to make them easier to peel.
3. Peel the eggs and chop them into suitable pieces, not too small or too large.
4. Chop the pickles as finely as you can and add them over the chopped eggs.
5. Add the capers, well-drained from liquid.
6. In a separate bowl, mix the yogurt with the mayonnaise and mustard until it becomes a smooth sauce.
7. Pour the sauce over the eggs and pickles.
8. Add the crushed or pressed garlic and the chopped dill.
9. Gently mix the salad so that it doesn't turn into a paste. Taste and adjust with salt and pepper as needed.
10. Refrigerate the salad for at least half an hour before serving, if you have time. The flavors meld better this way.

Why I make this recipe often

It saves me time, and I can adjust it on the fly if I have more people at the table. It’s made with what you have on hand and uses simple ingredients. It's perfect if you have leftover boiled eggs or want to prepare something cold for later.

Tips and Variations

Tips

- If the eggs are very fresh, they can be a bit harder to peel after boiling. In cold water, the shell comes off easier.
- Make sure to drain the capers well before adding them, or the salad will be watery.
- For a more intense flavor, add the dill at the end, directly over the salad.

Substitutions

- You can use Greek yogurt or another thicker yogurt if you don't want a runny salad.
- If you don't have mustard, you can skip it or add a bit of horseradish for a different note.
- Pickles can be replaced with pickled bell peppers for a different texture.

Variations

- Chopped green onions can be added.
- For a richer version, a bit of finely chopped ham works well.
- If you want something spicy, add a few slices of chili pepper.

Serving Ideas

- It goes well on toasted bread or slices of baguette.
- You can fill halved bell peppers with this salad.
- It’s suitable for breakfast or as a snack for a larger meal.

Frequently Asked Questions

How much can I make ahead for this salad?
It can be prepared a few hours in advance, even the night before for the next morning.

Can I omit the capers?
Yes, if you don’t have them or don’t like them, you can leave them out. The taste will be slightly different but still good.

What’s the best yogurt for this salad?
Any plain yogurt, but not too runny. Greek yogurt works very well, but a regular, creamier one is also fine.

The salad is too runny, what do I do?
If it seems too runny, let the chopped pickles drain for a few minutes before mixing them with the rest. You can also use less yogurt.

How do I adjust the recipe for more people?
You increase all the ingredients proportionally without changing the steps.

Nutritional Values

Approximately, per serving of four: about 180-200 kcal
Protein: 10-12g
Fat: 13-15g
Carbohydrates: 4-6g
Calories depend on the type of yogurt and the amount of mayonnaise used. The salad is relatively filling, with a good protein intake from the eggs.

Storage and Reheating

The salad can be stored in the fridge, in a closed container, for 1-2 days. I do not recommend keeping it longer, as boiled eggs change taste if left too long. It is not reheated; it is consumed cold.

 Ingredients: 8 eggs, 150 g yogurt, 2-3 tablespoons mayonnaise, 1 teaspoon mustard, 1 teaspoon drained capers, 4-5 pickled cucumbers, 2 cloves of garlic, salt, pepper, chopped fresh dill

 Tags:  egg salad