Egg Salad with Capers, Red Onion, Lemon, and Dill - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Pam Anderson
Bestselling cookbook author Pam Anderson created a fresh take on traditional egg salad with a recipe that is perfect for Mother's Day lunch.
Ingredients
- 6 large eggs
- 1/4 c. mayonnaise
- 1/2 tsp. grated lemon zest
- 1 tbsp. lemon juice
- 1/2 tsp. salt
- 1/4 tsp. Pepper
- 1/2 small red onion
- 2 tbsp. chopped capers
- 1 tbsp. chopped dill
- Pita chips or sliced baguette
Instructions
- Place the eggs in a small heavy-bottomed saucepan, cover with water, and bring to a boil. Remove from heat, cover, and let sit for 11 minutes. Run under cold water to cool. Peel and chop the eggs.
- While the eggs are cooking, whisk together the mayonnaise, lemon zest and juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Add the eggs and mix to combine. Fold in the onion, capers, and dill. Sprinkle with additional dill before serving and serve with the pita chips and baguette, if desired.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.
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