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(5 votes, average: 4.00 out of 5)
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Servings: 2
Prep time: 20
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 taste your salad before adding any extra salt.
During chemo, when your immune system is down, it’s better to make your own egg salad as needed. It’s not something to risk buying at the deli counter.
Preparation
- 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.
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
Nutritional Information
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
*per serving
