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Egg salad in a bowl with a spoon next to crackers and dill sprigs.

Creamy Egg Salad with Dill and Capers

A deliciously simple recipe for perfect egg salad featuring capers and dill.
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Course: lunch, salads, smørrebrød
Cuisine: Danish, Nordic, Scandinavian
Keyword: simple egg salad recipe
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 2 servings
Calories: 294kcal
Author: Kristi


  • 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 coarsely
  • 1 tablespoon chopped fresh dill
  • Coarse salt and freshly ground pepper


  • 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.
  • Remove eggs from the water with a slotted spoon and transfer to a bowl filled with cold water and ice. Let the eggs rest in the ice bath while you prepare the remaining ingredients.
  • Combine the mayonnaise, sour cream, dijon mustard, shallot, capers and dill in a medium bowl. Peel the eggs and cut in half lengthwise. Transfer the yolks to the bowl. Whisk all ingredients together until smooth. Chop the egg whites into a medium dice. Fold into the mayonnaise mixture. Season to taste with salt and pepper. Be sure to taste first! Capers are quite salty and you may not need any additional salt. Serve immediately or cover tightly and store in the refrigerator for up to three days.


Calories: 294kcal | Carbohydrates: 4g | Protein: 12g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 339mg | Sodium: 432mg | Potassium: 186mg | Fiber: 1g | Sugar: 2g | Vitamin A: 551IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg