I have made this egg salad with capers many times when I needed something quick and filling, especially if I needed something in the fridge for the next day. It's the kind of salad you can prepare without too much planning, especially if you have eggs and some pickles on hand. What I like most is that it keeps well and you don't have to worry about reheating it.
Quick Info
Total time: about 20 minutes
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 2-3
Difficulty: easy
Recipe type: cold salad, suitable for lunch or dinner
Ingredients
4 eggs
50 g plain yogurt
2 tablespoons mayonnaise
1/2 teaspoon mustard
1/2 teaspoon capers
3 pickles
1 clove of garlic
salt
pepper
dill (fresh or dried, as you have on hand)
Preparation method
1. Place the eggs in cold water to boil. From the moment the water starts to boil, let them cook for 10 minutes. Remove them immediately under cold running water. The shells peel off much easier this way.
2. After they have cooled, peel the eggs and chop them finely.
3. Drain the pickles well from vinegar or brine. Trim the ends if necessary and then cut them into small cubes.
4. Place the chopped eggs, pickles, and capers in a large bowl.
5. In a separate small bowl, mix the yogurt with the mayonnaise and mustard until smooth.
6. Pour the yogurt mixture over the ingredients in the bowl and mix gently, so you don't crush the eggs too much.
7. Add the peeled and crushed garlic and finely chopped dill (if using fresh, wash it first).
8. Finally, season with salt and pepper to taste. Mix gently and taste to see if you want anything extra.
9. Let the salad chill in the fridge for at least 30 minutes before serving, to allow the flavors to meld.
Why I make this recipe often
For me, it's one of the easiest salads to make when I want something quick and nutritious. I like that I can prepare it in advance and keep it in the fridge; it's good the next day too. You don't need hard-to-find ingredients and you can adjust the quantities based on what you have at home.
Tips and variations
Tips
If you have fresh dill, use it – it gives a fresher flavor than dried.
Eggs peel easily if you place them under cold water immediately after boiling.
Don't crush the ingredients too much when mixing; the salad will have a more pleasant texture if the pieces remain visible.
Substitutions
Yogurt can be replaced with sour cream if you prefer a creamier texture.
Pickles can be swapped with pickled bell peppers if you want something sweeter.
If you don't have capers, you can omit them, but the flavor will be slightly different.
Variations
You can add finely chopped green onion if you want an extra freshness.
If you like it tangier, add a few slices of pickled cucumber when serving.
Serving ideas
It pairs well with toasted bread or on slices of baguette.
It's good as a filling for cold sandwiches.
You can serve it alongside a green salad for a lighter lunch.
Frequently asked questions
How long does the salad last in the fridge?
It keeps well for up to 2 days in the fridge, in a closed container. I do not recommend keeping it longer than that.
Can I use only yogurt, without mayonnaise?
Yes, but the texture and taste will be lighter, and the salad will not be as creamy.
Can I use dried dill?
Yes, if you don't have fresh. Add it at the end and mix well. The taste will be slightly different from fresh dill, but it's okay.
Can the salad be frozen?
No, I do not recommend freezing. Boiled eggs and the yogurt and mayonnaise dressing do not retain their texture after thawing.
Can I omit garlic?
You can if you don't like it. The salad will be milder in taste.
Nutritional values
The values below are approximate and can vary depending on the type of mayonnaise or yogurt used:
One serving (from 3):
Calories: 180-220 kcal
Protein: 9-11 g
Fat: 14-16 g
Carbohydrates: 3-4 g
The salad has enough protein and is quite filling, especially due to the eggs and mayonnaise.
Storage and reheating
The egg salad with capers can be stored in the fridge, in a covered container or bowl, for up to 2 days. It is not suitable for reheating; it is consumed cold, directly from the fridge. If you added green onions or fresh herbs, try to consume it as soon as possible, as the flavor may become more intense after a day.
Quick Info
Total time: about 20 minutes
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 2-3
Difficulty: easy
Recipe type: cold salad, suitable for lunch or dinner
Ingredients
4 eggs
50 g plain yogurt
2 tablespoons mayonnaise
1/2 teaspoon mustard
1/2 teaspoon capers
3 pickles
1 clove of garlic
salt
pepper
dill (fresh or dried, as you have on hand)
Preparation method
1. Place the eggs in cold water to boil. From the moment the water starts to boil, let them cook for 10 minutes. Remove them immediately under cold running water. The shells peel off much easier this way.
2. After they have cooled, peel the eggs and chop them finely.
3. Drain the pickles well from vinegar or brine. Trim the ends if necessary and then cut them into small cubes.
4. Place the chopped eggs, pickles, and capers in a large bowl.
5. In a separate small bowl, mix the yogurt with the mayonnaise and mustard until smooth.
6. Pour the yogurt mixture over the ingredients in the bowl and mix gently, so you don't crush the eggs too much.
7. Add the peeled and crushed garlic and finely chopped dill (if using fresh, wash it first).
8. Finally, season with salt and pepper to taste. Mix gently and taste to see if you want anything extra.
9. Let the salad chill in the fridge for at least 30 minutes before serving, to allow the flavors to meld.
Why I make this recipe often
For me, it's one of the easiest salads to make when I want something quick and nutritious. I like that I can prepare it in advance and keep it in the fridge; it's good the next day too. You don't need hard-to-find ingredients and you can adjust the quantities based on what you have at home.
Tips and variations
Tips
If you have fresh dill, use it – it gives a fresher flavor than dried.
Eggs peel easily if you place them under cold water immediately after boiling.
Don't crush the ingredients too much when mixing; the salad will have a more pleasant texture if the pieces remain visible.
Substitutions
Yogurt can be replaced with sour cream if you prefer a creamier texture.
Pickles can be swapped with pickled bell peppers if you want something sweeter.
If you don't have capers, you can omit them, but the flavor will be slightly different.
Variations
You can add finely chopped green onion if you want an extra freshness.
If you like it tangier, add a few slices of pickled cucumber when serving.
Serving ideas
It pairs well with toasted bread or on slices of baguette.
It's good as a filling for cold sandwiches.
You can serve it alongside a green salad for a lighter lunch.
Frequently asked questions
How long does the salad last in the fridge?
It keeps well for up to 2 days in the fridge, in a closed container. I do not recommend keeping it longer than that.
Can I use only yogurt, without mayonnaise?
Yes, but the texture and taste will be lighter, and the salad will not be as creamy.
Can I use dried dill?
Yes, if you don't have fresh. Add it at the end and mix well. The taste will be slightly different from fresh dill, but it's okay.
Can the salad be frozen?
No, I do not recommend freezing. Boiled eggs and the yogurt and mayonnaise dressing do not retain their texture after thawing.
Can I omit garlic?
You can if you don't like it. The salad will be milder in taste.
Nutritional values
The values below are approximate and can vary depending on the type of mayonnaise or yogurt used:
One serving (from 3):
Calories: 180-220 kcal
Protein: 9-11 g
Fat: 14-16 g
Carbohydrates: 3-4 g
The salad has enough protein and is quite filling, especially due to the eggs and mayonnaise.
Storage and reheating
The egg salad with capers can be stored in the fridge, in a covered container or bowl, for up to 2 days. It is not suitable for reheating; it is consumed cold, directly from the fridge. If you added green onions or fresh herbs, try to consume it as soon as possible, as the flavor may become more intense after a day.