egg salad with celery, capers, and dill
PREP TIME 10 mins, plus cooling, COOK TIME 10 mins
1⁄3 cup good-quality mayonnaise
1 tbsp lemon juice
1 celery stalk, finely chopped
1 heaped tbsp finely chopped dill
1 heaped tbsp Dijon mustard
1 large scallion, finely chopped
1 heaped tbsp capers, drained and roughly chopped
pinch of salt and freshly ground black pepper
pinch of smoked paprika, to serve
1 Bring a saucepan of water to a boil, lower the eggs into the water using a large spoon, and boil for 8 minutes. Remove with a slotted spoon, run under cold water, and leave to cool. When cool enough to handle, peel the shells from the eggs.
2 In a large bowl, beat the remaining ingredients, except the paprika, until well combined.
3 Finely chop the boiled eggs and gently mix them into the mayonnaise mixture, being careful not to break up the eggs too much. Serve sprinkled with paprika.
Try using this as a filling for a light, flavorsome packed lunch for children. It also serves as a good source of protein.