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Homemade egg salad is a protein-packed dish that’s affordable, rich in nutrients, and easy to make.

If you’re not in the habit of making egg salad from scratch yourself, give it a try. It’s a wonderful treat, which is kind of amazing considering how easy, cheap, and full of nutrients it is.

There are two important things to keep in mind when making egg salad, though. First, be sure not to cook the eggs too long. Over-boiled eggs, especially ones that aren’t cooled quickly after cooking, risk developing the kind of chalky, green-ringed yolk and the sulfuric smell that makes people think they don’t like eggs. And they’re wrong. They love eggs. They just don’t know it yet.

Make a point to season the salad vigorously. Anything with a decent amount of fat, like eggs, needs salt and tang to balance out the richness. My version of egg salad is particularly punchy, thanks to the addition of tart capers and a bit of brine from the jar, along with salt, pepper, and fresh dill.

Recipe Details: Zippy Egg Salad

Active time: 10 minutes

Total time: 20 minutes

Makes: 3 (1/2-cup) servings

Total carbohydrates: 2 grams per serving


  • 4 eggs
  • 1/3 cup mayonnaise, such as Hellman’s or Best Foods
  • 1 tablespoon capers (optional)
  • 1 tablespoon caper brine (or 2 teaspoons white vinegar, if you’re not using capers)
  • 1 tablespoon finely chopped dill
  • 2 stalks celery, diced
  • Salt and pepper, to taste


  1. Put the eggs in a medium-sized pot and cover them with cold water. Cover the pot and bring it to a boil over high heat.
  2. Once the pot comes to a rolling boil, turn off the heat and set a timer for 9 minutes.
  3. Drain the eggs, rinse them with cold water, and set aside to cool.
  4. Meanwhile, whisk together the mayo, capers, brine or vinegar, and dill. Peel the eggs. Chop them to your desired size, making them as coarse or fine as you like. (You can mash them with a fork if you prefer.)
  5. Stir eggs and celery into the mayo mixture. Season to taste with black pepper as well as additional salt and brine or vinegar if more salt or tang is needed.

Photo credit: Catherine Newman