Creating this Lemon Caper Egg Salad is a breeze if you follow these simple steps:

1. Boil the Eggs: Place the eggs in a pot and cover them with cold water. Bring to a gentle boil over medium heat. Once boiling, cover the pot and turn off the heat. Let the eggs sit for 10-12 minutes.
2. Cool and Peel: After the eggs are done, transfer them to a bowl of ice water to cool. Once cool, peel them under running water for easier removal of the shells.
3. Chop the Eggs: Coarsely chop the peeled eggs and place them in a mixing bowl.
4. Mix Dressing: In a separate bowl, combine the mayonnaise, Dijon mustard, lemon juice, chopped capers, dill, salt, and pepper.
5. Combine Ingredients: Pour the dressing mix over the chopped eggs. Gently fold to combine until the eggs are coated evenly with the dressing.
6. Taste and Adjust: Sample the salad to see if you need more salt, pepper, or lemon juice. Adjust the seasoning as preferred.
7. Serve or Chill: You can serve immediately or cover and chill in the refrigerator for up to two hours to let the flavors meld.

By following these steps, you’ll create an incredible Lemon Caper Egg Salad that will have everyone asking for seconds!