Recipe for Egg Salad


 3 Hard Boiled Eggs

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 

2 slices white bread


  1. Halve and 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. Put on bread and top with shredded basil.

Nutrition Facts (per serving)

Calories 127 calories, Fat 8g, Saturated Fat 3g, Polyunsaturated Fat 1g, Monounsaturated Fat 3g, Carbohydrates 6g, Sugar 3g, Fiber 1g, Protein 10g, Sodium 281mg

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