A low-fat healthy lunch that is quick to make and full of flavor.
I tend to have a very fickle relationship with egg salad. I probably last had it a good six months ago, if not longer. I like it just fine, but I don’t go looking for it very often. I need to be in the mood for it. Or, as the case may be today, be inspired by a recipe for it.
Do we really need a recipe for egg salad? No, not if we’re making the basic standard version. This is not that. This recipe for Lemony Egg Salad with Basil and Capers is one of those unique combinations that I never would have thought to put together. Lemon juice? Capers? With egg salad? But then you have it, and can’t imagine how you got by without it.
Between the creaminess of the egg salad, the slight sharp tang of the lemon juice, and the salty bite of the capers … it’s an unusual combination that just works. You’ll have to trust me.
The recipe only calls for a tablespoon of mayonnaise, and I used low fat since I’m not really eating mayonnaise these days. Served on a slice of dark toast, and a clean eating lunch doesn’t get much better … and simpler … than this.
Project 365
August 19, 2010, Photo #148
How is it possible that it’s already time to send out invites for our Annual Back-to-School Rainbow Cake party? It seems like just yesterday we were celebrating the end of the school year, and here we are, ready to start a new year already. I’ve actually never sent out formal invitations, but I was inspired and wanted to do something a little different this time around. Let the fun begin!
Lemony Egg Salad with Basil and Capers
Recipe courtesy of Glamour magazine
Serves 2
Place 4 eggs in a pot and cover with cold water. Cover and bring to boil. Turn off heat and let sit for 15 minutes, uncovered. Drain the hot water and run cold water over eggs until they are cool enough to handle. Peel off shells and chop eggs into medium dice. Set aside. In a medium bowl, whisk the juice of half a lemon into 1 tablespoon of mayonnaise. Stir in one stalk of finely chopped celery and 1 teaspoon capers. Add eggs to the mixture and season with salt and pepper. Fold mixture gently, until eggs are thoroughly coated. Arrange on toast and top with finely chopped basil.
{ 9 comments… read them below or add one }
I’m not really an egg girl – eat them like twice a year. And every so often crave egg salad – this looks yummy!
Send me up a slice of that cake!
I love egg salad, but I’m not a big fan of capers. Still, I can see how the salty, pickly quality would really balance out the creamy egg salad. And lemon and basil, too? I’m in!
That egg salad recipe sounds so delicious — and I’m obsessed with capers these days! I’ve made two dishes with lemon and capers this week alone. So good — thanks for sharing this one!
That sounds like a great recipe to use the haul of eggs from out hens this week.
Luv the invitation!
I enjoy eating eggs every once in a while but often dont think of egg salad. This sounds delicious though. Also looking forward to seeing your rainbow cakes make an appearance on the blog again! Such a fun cake.
My mom put curry powder in our egg salad when I was growing up. I have to do the same, it is just SO good.
I used to LOVE making egg salad! I still enjoy it but haven’t made it in a couple of years. I’ve seen people using hummus instead of the mayo, which would be good, too. Oh, the rainbow cake…LOVE it!
I’ll have to give this a try! I love the light mayo.
I have never been a fan of egg salad but this one looks like no other I have ever seen. Rock on girl!