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Egg Salad With Basil & Capers

Name: Egg Salad With Basil & Capers
Prep time: 20

(13 votes, average: 3.85 out of 5)

20 min prep

2 servings

Carrot Icon for Number of Ingredients Size

7 ingredients

This summery sandwich is a perfect lunch or even a protein-packed breakfast. A word of warning: capers are quite salty even after rinsing, so make sure to taste the salad before adding any extra... salt.

During chemo, when immune system is down, it’s better to make egg salad as needed. It’s not something to risk buying at the deli counter.

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

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Nutrition Facts

Calories

127 cals

Fat

1 g

Saturated Fat

3 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g

Carbohydrates

3 g

Sugar

0 g

Fiber

1 g

Protein

10 g

Sodium

281 mg

Directions

Halve, then chop the eggs and put them into a ceramic bowl. Mix in the celery and shallots.
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 Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.