Egg Salad Recipe with Capers on Rye Bread

This past week I have been craving egg salad. The first time I ever made egg salad was with my American Grandpa as a little kid. It was one of the few dishes that we both agreed on and I loved making it with him. He would use a ton of mayonnaise and buy the squishy wonder bread that I had never seen before and even as a kid didn’t consider bread. I have always liked it on dark German Rye. Now, I use veganese, capers and coarse dijon mustard in my egg salad, but it still filled with fond memories of my Grandpa. Enjoy it on a slice of toasted German Rye for a satisfying winter lunch!

Egg Salad with Capers 

• 4 hard boiled eggs
• 2 tbsp veganese, mayo or greek yogurt
• 1 tsp coarse dijon mustard
• 2 tsp drained and chopped capers
• Salt and Pepper to taste

Boil your eggs and cool them off well before peeling and cutting into a medium size bowl. Add the veganese, mustard, salt and pepper. Chop the capers and add to the bowl. Stir it all together and scoop onto a slice of toasted German Rye for a wonderful satisfying and quick lunch. 

I find that the addition of the coarse mustard gives this egg salad a nice texture and the capers add that extra bit of green saltiness that egg salad calls for in my opinion, my Grandpa would probably disagree. ​