Egg Salad With Basil & Capers | Cook for Your Life
Egg Salad with Basil & Capers- anti-cancer recipes - cook for your life

Egg Salad With Basil & Capers

Rated 4.3 out of 5
4.3 out of 5 stars (based on 16 reviews)

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 salt.



  • 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


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

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians 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, and the American Institute for Cancer Research and the American Cancer Society

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