A flavorful twist on the classic egg salad, featuring Mediterranean-inspired ingredients for a delightful and refreshing dish.
Peel and chop the hard-boiled eggs into small pieces.
Use a sharp knife to achieve clean cuts and avoid mashing the eggs.
Finely dice the red onion and red bell pepper.
For a milder onion flavor, soak the diced onion in cold water for a few minutes before using.
In a mixing bowl, combine the mayonnaise, Dijon mustard, and a pinch of salt and pepper.
Taste the dressing and adjust the seasoning to your preference.
Add the chopped eggs, vegetables, olives, parsley, and capers to the bowl with the dressing.
Gently fold the ingredients to avoid breaking the eggs too much.
Serve the salad chilled, garnished with additional parsley if desired.
Pair with crusty bread or fresh greens for a complete meal.
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