Photo: Annabelle Breakey
YieldsServes 4 (serving size: 1 sandwich)
AuthorCharlotte March

Eggs for dinner? Yes, please--fancified with briny capers, fresh dill, and lemon zest. If you're so inclined, layer in a few slices of crisp bacon.

How to Make It

Step 1
1

In a medium bowl, whisk together mayonnaise, capers, mustard, dill, and lemon zest.

Step 2
2

Add eggs to mayonnaise mixture and coarsely mash with a potato masher. Season to taste with salt and pepper.

Step 3
3

Spread about half of egg salad on bottom halves of buns. Layer with radishes and lettuce, then add remaining egg salad, dividing equally. Top with remaining bun halves.

Step 4
4

Wine pairing: A bright, citrusy white like Cliff Lede 2014 Sauvignon Blanc (Napa Valley; $25) makes a zingy match with the capers. --Sara Schneider

Ingredients

 1/2 cup mayonnaise
 3 tablespoons brined capers, rinsed and coarsely chopped
 4 teaspoons Dijon mustard
 4 teaspoons chopped fresh dill
 2 teaspoons fresh lemon zest
 8 large hard-cooked eggs, peeled and chopped
  Kosher salt and pepper
 4 brioche buns or other large, soft round buns, sliced crosswise and lightly toasted
 1/2 cup thinly sliced radishes
 4 leaves green-leaf or romaine lettuce

Directions

Step 1
1

In a medium bowl, whisk together mayonnaise, capers, mustard, dill, and lemon zest.

Step 2
2

Add eggs to mayonnaise mixture and coarsely mash with a potato masher. Season to taste with salt and pepper.

Step 3
3

Spread about half of egg salad on bottom halves of buns. Layer with radishes and lettuce, then add remaining egg salad, dividing equally. Top with remaining bun halves.

Step 4
4

Wine pairing: A bright, citrusy white like Cliff Lede 2014 Sauvignon Blanc (Napa Valley; $25) makes a zingy match with the capers. --Sara Schneider

Lemony Egg Salad Sandwiches with Capers and Dill