The Perfect Spring Egg Salad
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Cook time: 
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Serves: serves 4
This recipe is Issha’s take on an egg salad. Love her addition of fresh fennel and capers and squeeze of lemon juice. Issha likes to serve this egg salad in a wrap with some finely shredded red cabbage for crunch. I would think some thinly sliced radishes would also be a nice accompaniment. The egg salad is also lovely on top of fresh bread or straight out of the bowl with a spoon.
  • 6 eggs
  • 1-2 Tbsp organic mayonnaise (or thick plain yogurt)
  • 1 tsp yellow or dijon mustard
  • ¼ cup chopped fresh dill, or more if you like
  • 1-2 scallions, finely chopped or small bunch of Spring chives
  • 1-2 Tbsp chopped capers
  • ¼ cup finely diced fennel bulb
  • 2 Tbsp finely chopped red onion
  • Squeeze of fresh lemon juice
  • Salt and pepper to taste
  1. Place the eggs in a small pot and add enough water to cover them by about a half inch. Bring the water and eggs to a boil. Reduce head to low and let cook for 8 minutes. Place the eggs in an ice bath or under cool running water to stop the cooking process. Once cool, peel the eggs and chop into small pieces and place in a medium bowl.
  2. Mix the egg with the mayonnaise and mustard. Once well combined, stir in the rest of the ingredients. Season with salt and pepper to taste and a good squeeze of fresh lemon juice.
Recipe by The Bounty Hunter at