Comments on: Lemony Egg Salad with Basil and Capers

By: Recipe no 6: Egg Salad :: Eggzy Blog: Know Your Food!

Recipe no 6: Egg Salad :: Eggzy Blog: Know Your Food! — Wed, 30 Nov 2011 13:26:15 +0000

[...] recipes to try: Classic Egg Salad Egg Salad Crostini with White Anchovies Lemony Egg Salad with Basil and Capers Crisp Pancetta and Egg Salad Sandwich Recipe The World’s Best Egg Salad Sandwich (with [...]

By: Divapat

Divapat — Tue, 19 Apr 2011 20:07:36 +0000

Had to make some Caprese-On-A-Stick hors d’oeuvres* for a baby shower this past weekend and have some basil left over from that. Always have capers and eggs in my fridge, so this is definitely going to be tried — probably tonight!

*Go to http://www.allecipes.com for the recipe — which is simply skewering a baby mozzarella ball wrapped in a fresh basil leaf as well as a grape tomato onto a frilled cocktail toothpick. Either sprinkle with salt and pepper and drizzle with olive oil; or provide a light Italian vinaigrette for dipping. Yummy!

By: Not Eating Out in New York » A lil’ ode to eggs

Not Eating Out in New York » A lil’ ode to eggs — Tue, 20 Oct 2009 00:25:32 +0000

[...] a wee mistake when “hard-boiling” eggs for an egg salad [...]

By: Cocoa

Cocoa — Fri, 25 Sep 2009 18:13:21 +0000

I just made this for lunch, but had to make a few changes. Since I just used all the basil in the garden the other day, I had to substitue dried basil. Also, I saw someone mention anchovy paste, so I added just a dash. I put it on grilled english muffin – after it cooled a bit. It turned out good! I took a picture, but I guess I can’t upload it.

By: Hugging the Coast

Hugging the Coast — Thu, 30 Jul 2009 20:48:51 +0000

This was truly delicious! I hope you don’t mind me mentioning your recipe as part of our special gourmet egg salad recipe roundup.

By: darla

darla — Wed, 25 Mar 2009 17:13:35 +0000

I just had this for lunch on a slab of dense whole wheat toast. Love the fresh zing of lemon and basil — this is my new go-to egg salad. Thanks!

I might try a hint of anchovy with it next time, but it really doesn’t need anything.

By: Sophia from Kitchen Caravan

Sophia from Kitchen Caravan — Wed, 11 Mar 2009 23:01:14 +0000

It is interesting that you say Egg Salad is coming back with the bad economy. While in Miami, my friend was in town and made them for lunch to keep their expenses low. I loved it. I did not grow up on egg salad sandwiches, but have become fond of them later in life. She added a slice of lettuce (cut the density) and some avocado (because it’s always good) to hers.

We make a basil and caper dressing for our summer tomato salad. If you like the match, you should try it:

http://www.kitchencaravan.com/recipe/tomato-salad-green-beans-and-anchovy-dressing

By: Jennifer

Jennifer — Wed, 11 Mar 2009 03:42:57 +0000

This came out so wonderfully! I didn’t have basil or dill so I used parsley…and I am a novice “chef” so it was my first time to hardboil eggs and I was completely surprised by how easy it was and how well they turned out…thanks for the step by step!

By: cathy

cathy — Tue, 10 Mar 2009 23:59:06 +0000

Thanks, everyone!
LS: Nah, don’t worry about the capers if you don’t have ‘em or just don’t like them. It’s fine without!
Carolyn: Sorry, my thought was that tuna was one step higher in the hierarchy. But to each his own!

By: Carolyn

Carolyn — Tue, 10 Mar 2009 13:59:07 +0000

Egg salad is the bottom rung of salads?! But it’s so much better than tuna salad. I use my steamer to make hard-cooked eggs. I have the black & decker steamer, but you can use the steamer basket in a rice cooker or even the stove top basket or bamboo steamer. No green yolks!