Egg Salad with Basil & Capers- anti-cancer recipes - cook for your life

Egg Salad with Basil & Capers

1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 3.43 out of 5)
Loading...

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 2 servings
Carrot Icon for Number of Ingredients Size 7 ingredients
This summery Egg Salad with Basil & Capers makes a great lunch sandwich, or even a protein packed breakfast. A word of warning: capers are very salty, even after rinsing, so make sure to...

Ingredients

  • 3 Hard Boiled Eggs, chilled
  • 1 celery rib, diced
  • 1 small shallot, minced
  • 1 teaspoon capers, rinsed well
  • 2 tablespoons Greek yogurt
  • Sea salt, to taste
  • 5 to 6 basil leaves, washed and shredded

Nutrition Facts

Calories

127 cals

Fat

8 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

6 g

Sugar

3 g

Fiber

1 g

Protein

10 g

Sodium

281 mg

Directions

  1. Halve, then chop the eggs and put them into a ceramic bowl. Mix in the celery and shallots.
  2. Roughly chop the capers and add to the egg mixture along with the yogurt. Mix well and taste for salt. Just before serving mix in the shredded basil.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



Leave a Review