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

Egg Salad With Basil & Capers

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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 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...

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

Nutrition Facts


127 cals


8 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g


6 g


3 g


1 g


10 g


281 mg


  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.

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