Herb Caper Egg Salad Recipes

AVOCADO SALAD WITH HERBS AND CAPERS

Avocado Salad With Herbs and Capers image

This salad is both dead simple to make and highly luscious. It gets a velvety richness from the avocados. The salad is enlivened by a splash of red wine vinegar in the dressing and a handful of briny capers sprinkled on top. The herbs here are used in two ways, both chopped into a garlicky salsa verde-like dressing, and strewn in whole leaves across the plate. Choose your avocados carefully for this; look for firm but not rock-hard fruit, without any mushy spots. If you'd like to substitute another variety of avocado for the Haas you can, but the salad may not have the same texture. Then serve it either as a side dish or an appetizer with a meal of roasted or grilled meats, chicken or fish. Or make it the foundation of a light lunch, with some crusty bread and tangy cheese on the side.

Provided by Melissa Clark

Categories weeknight, salads and dressings, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 large bunch cilantro
1 large bunch parsley
2 scallions, very finely chopped
1 jalapeño, seeded and very finely chopped
1 to 2 garlic cloves, finely grated or minced
1/2 teaspoon fine sea salt, more to taste
2 tablespoons red wine vinegar, more to taste
1/2 cup extra-virgin olive oil, more for serving
4 Haas avocados, peeled, pitted and sliced
4 teaspoons capers, drained
Flaky sea salt and black pepper

Steps:

Reserve a cup of whole cilantro leaves; finely chop the rest of the leaves and tender stems. Transfer chopped leaves to a medium bowl.
Reserve a cup of whole parsley leaves; finely chop the rest of the leaves and tender stems. Transfer chopped parsley to the bowl with the cilantro. Add scallions, jalapeño, garlic, fine salt and vinegar. Stir in oil. Taste and add more salt, vinegar or both, if needed.
Scatter the whole cilantro and parsley leaves over 4 serving plates. Fan the avocados out on top, and sprinkle lightly with fine salt to taste. Spoon the herb dressing over the avocado, making sure to include the oil in the bowl, and top with capers. Sprinkle with flaky sea salt and black pepper and serve.

Nutrition Facts : @context http, Calories 579, UnsaturatedFat 46 grams, Carbohydrate 21 grams, Fat 57 grams, Fiber 15 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 656 milligrams, Sugar 2 grams

CREAMY EGG SALAD WITH DILL AND CAPERS

Creamy Egg Salad with Dill and Capers image

A deliciously simple recipe for perfect egg salad featuring capers and dill.

Provided by Kristi

Categories lunch salads smørrebrød

Time 30m

Number Of Ingredients 8

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 294 kcal, Carbohydrate 4 g, Protein 12 g, Fat 26 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 339 mg, Sodium 432 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 18 g, ServingSize 1 serving

ELI ZABAR'S EGG SALAD SANDWICH

Eli Zabar's Egg Salad Sandwich image

In 1975, Eli Zabar, the owner of E.A.T., Eli's at the Vinegar Factory and numerous restaurants and markets throughout the city, invented what he calls the platonic ideal of an egg salad sandwich. He did it by eliminating half the egg whites. During this period, he was into simplicity, he said, and he wanted to get to the essential "egginess" of egg salad. The recipe remains unchanged more than 40 years later. But what of all the leftover hard-cooked egg whites? E.A.T. sells them as chopped egg white salad in two versions: plain, and dressed with mayonnaise and dill. Waste not, want not.

Provided by Elaine Louie

Categories easy, lunch, quick, weekday, main course

Time 30m

Yield 2 sandwiches

Number Of Ingredients 6

Ingredients

8 large eggs
1/3 cup mayonnaise
Salt
pepper
1 tablespoon chopped fresh dill
4 slices bread

Steps:

Put the eggs in a medium pan and cover them with cold water. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes. Place pan in the sink under cold running water until the eggs are cool.
Peel the eggs. Remove the yolks from 4 of them (save the whites for another use). Chop the 4 yolks with the 4 remaining whole eggs.
In a medium bowl, gently and quickly mix the chopped eggs, mayonnaise, and salt and pepper to taste. Add the dill, mix the egg salad once more, and make into sandwiches.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 13 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 3 grams, Sodium 200 milligrams, Sugar 1 gram, TransFat 0 grams

HERB & CAPER EGG SALAD

Herb & Caper Egg Salad image

Fresh herbs, shallots and chopped capers add flavor to this tangy egg salad.

Provided by My Food and Family

Categories Home

Time 10m

Yield 4 servings, 1/4 cup each

Number Of Ingredients 5

Ingredients

4 hard-cooked eggs, chopped
1/4 cup finely chopped shallots
2 Tbsp. finely chopped fresh herbs (dill, parsley or chives)
2 Tbsp. drained capers, chopped
3 Tbsp. MIRACLE WHIP Dressing

Steps:

Mix ingredients until blended.

Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 190 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g

ASPARAGUS SALAD WITH HARD-BOILED EGGS

Asparagus Salad With Hard-Boiled Eggs image

A classic Italian salad, there are many versions of this dish. Sometimes the asparagus are not cut up, just topped with chopped hard-boiled eggs and vinaigrette. I like to cut them into pieces and toss everything together.

Provided by Martha Rose Shulman

Categories salads and dressings

Time 15m

Yield Serves four

Number Of Ingredients 8

Ingredients

1 pound asparagus
2 hard-boiled eggs
2 tablespoons champagne vinegar or sherry vinegar, or 1 tablespoon each fresh lemon juice and vinegar
1/4 cup extra virgin olive oil
2 teaspoons capers, rinsed and chopped
2 tablespoons chopped fresh parsley or a mixture of parsley, chives and tarragon
Salt
freshly ground pepper to taste

Steps:

Snap the woody ends off the asparagus. Steam for five minutes. Refresh with ice-cold water, then drain and dry on paper towels. Cut into 1/2-inch pieces.
Cut the boiled eggs in half, mince the yolks and whites separately, and season with salt and pepper
In a salad bowl, whisk together the vinegar (or lemon juice and vinegar) and olive oil. Season with salt and pepper to taste. Add the asparagus, capers and herbs, and toss together. Add the chopped egg yolks and whites, then toss together again and serve.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 367 milligrams, Sugar 2 grams

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