Aggie's Kitchen

Creamy Egg Salad with Capers


When I was in college, I used to frequent a local bagel shop and order pretty much the same thing every time. A lightly toasted everything bagel with egg salad. When I was served my sandwich, it was always served this way – open faced with sliced tomatoes, red onions and a sprinkle of salty capers over top. I was completely hooked on it.

I recently ordered Pam Anderson’s Cook Without A Book and have been flipping pages through it for a few weeks now. She dedicates a couple of pages to her favorite versions of egg salad, so the other day when I found myself with plenty of eggs, egg salad made it’s way to the menu for lunch. I love Pam’s approach to cooking – free yourself from a “recipe” and just cook. That’s basically how I cook, so it was nice to see her book was organized and written in the same way – lots of “base recipes” with variations. That is my kind of cookin’.


From the egg salad page in Pam’s cookbook, this egg salad was born. It has all the things I love about egg salad – slightly creamy, tangy and crunchy…and the added bite of saltiness from the capers takes it to a whole new level. And as much as I wished I had a big, bready everything bagel to serve it on, I didn’t. Instead I used a puny Bagel Thin. It was still good though. I’ll save my big bagel for another day I guess.

Print Recipe

Creamy Egg Salad with Capers

Ingredients:

  • 8 hardboiled eggs, chopped
  • 1-2 tablespoons light mayonnaise (I tend to go lighter on the mayo and heavier on the mustard, you decide based on your taste)
  • 1-2 tablespoons your favorite mustard (I used a caramelized onion mustard from Stonewall Kitchen that was in my fridge and is completely awesome)
  • 2 celery stalks, small diced
  • salt and pepper to taste
  • 2 tablespoons capers, drained and roughly chopped

For serving:

  • sliced tomatoes
  • thin sliced red onion
  • additional capers

Directions:

  1. In a large bowl combine chopped hard boiled egg, mayo, mustard, celery, capers, salt and pepper. Gently stir until thoroughly combined. Serve on toasted bread of choice (bagels, rye, flatbread crackers are all my favorite) along with sliced tomato, sliced red onion and capers sprinkled on top.

Recipe inspired by Pam Anderson, Cook Without A Book

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30 comments on “Creamy Egg Salad with Capers”

  1. I’ve never had egg salad, but I feel like I’d like it if I could sub out the mayo. Maybe Greek yogurt? What do you think? The sandwich sounds divine. Egg and a bagel- meant to me

    • I would definitely try it with Greek yogurt and mustard Erica! I’ve used Greek yogurt in place of mayo in tuna salad, the mustard is the key for the taste in my opinion. Next time I make egg salad I will try with the Greek yogurt and let you know!

  2. I love a good egg salad and your recipe sounds lovely!

  3. Amazing, Aggie! I admit that I rarely eat egg salad, and never eat it at home. I very-well may make this for dinner tonight though as I have nothing planned and my husband would love it. Yum!

    • I don’t always make it either. I don’t know why! I left some for my husband to make a sandwich and he loved it. So I think this will be a nice go to for quick dinners during the week. let me know if you try it!

  4. I love capers and I bet they are a great addition to this egg salad! YUM!

  5. Mmmm! This is a new version of egg salad for me ! I’m usually a mayo, onions, celery. salt and black pepper kinda girl … and make the eggs chunky and not mushed and mashed. Your version is looking so good, though, that it’s lunch today! Yum! Love the ‘everything bagel’ to add the extra punch of flavour! Yum!

    • I love your version as well…there were a few other creative ways to make them in the cookbook, I may try them all! ๐Ÿ™‚

  6. This sounds so dreamy…it’s been too long since I had egg salad!

  7. Yum! I love, love, love egg salad sandwiches. This looks so tasty. I have just discovered eggs with capers myself (you’ll see a post later this week from me!)…so delicious. And I have been using Cook Without a Book for many years. It really taught me how to “not think so much” when cooking, to just branch out from the regular recipe with ingredients I crave. It’s a great book! Great post, Aggie!!

    • Thanks so much Brenda! I will have to check out her other books, I noticed she’s written a few of the same type of “non recipe” books. I love it! I can’t wait to see your egg and caper dish later this week! ๐Ÿ™‚ Have a great week!

  8. And why haven’t I thought to throw capers on my egg salad sandwich. I love it on my smoked salmon sandwiches just how you have it here. Egg salad coud use that little brine on top to give it some pop. Great idea!

  9. This egg salad sandwich looks amazing, Aggie! It honestly made me hungry just looking at it.

  10. Why have I never thought to put capers on egg salad? Loving this!!

  11. I love egg salad and this looks so delicious! Also, I’m with you—hardly ever use recipes…or at least I hardly ever follow them ๐Ÿ˜‰

  12. egg salad on an everything bagel sounds absolutely divine!

  13. Love egg salad! I’ve never made anything with capers, so here I come. Can’t wait to try this – thanks!

  14. My mom used to make egg salad all the time when I was young but I never ate it because I hated the smell. Now I love egg salad but never make it. Thanks for the inspiration. Will need to makee soon.

  15. The fart that this is opened faced makes it extra amazing!! Love to taste more egg salad than bread ๐Ÿ™‚

  16. I made this today and it was wonderful! I used 1 1/2 tbs of Greek Yogurt and 1/2 tbs of light mayo it turned out very creamy! Thank you for the delicious recipe!

    • that’s great!! Thanks for letting me know about the Greek yogurt sub, will try that for sure next time! so glad you enjoyed it ๐Ÿ™‚

  17. I love this! Never would have thought to try capers, Aggie! xoxo thank you for everything!

  18. Pingback: Ham & Egg Salad {N’Walins Style} โ€” Tickled Red