Those who are going through treatment often want to eat familiar foods, and for many folks egg salad fits the bill. What I did here was take my nana’s egg salad and adapt it a bit so all that great protein was easier to nosh. Instead of the chunks common to German-style egg salad, I opted for a lighter, creamier texture that works great on crackers, in a pita or wrap, or on top of salad greens. Adding a pinch of cayenne and a little lemon gives this egg salad a bit more zip. I have a feeling Nana would approve.

　　

Ingredients

serves 2

　　2 organic eggs, hard-boiled

　　1 teaspoon mayonnaise or Vegenaise

　　1/4 teaspoon Dijon mustard

　　1/8 teaspoon sea salt

　　1/8 teaspoon paprika

　　Pinch of cayenne

　　1/4 teaspoon freshly squeezed lemon juice

　　

Step 1

Put the eggs in a mini food processor and pulse just 4 times or so, until they’re broken down into small pieces. Alternatively, place them in a bowl and use the back of a fork to break them up. Add the mayonnaise, mustard, salt, paprika, cayenne, and lemon juice and process or stir until combined. Do a FASS check, then add additional salt and lemon juice if needed. Serve immediately.

　　

rebecca’s notes

Step 2

Fresh basil makes a wonderful addition; add about 1 teaspoon, finely chopped.

　　

Step 3

I learned how to make a perfect hard-boiled egg from my mother, who learned the secret from my culinary hero, Julia Child. Place the eggs in 8 cups of cold water in a high rather than wide pot. Bring the eggs just to a boil, then immediately remove from the heat. Once the water has cooled to the touch, about 15 minutes, the eggs will have a perfectly cooked yolk.

　　

storage

Step 4

Store in an airtight container in the refrigerator for 2 to 3 days.

　　

nutrition information

Step 5

(per serving)

　　

Step 6

Calories: 80

　　

Step 7

Total Fat: 5.5g (1.6g saturated, 2g monounsaturated)

　　

Step 8

Carbohydrates: 1g

　　

Step 9

Protein: 6g

　　

Step 10

Fiber: 0g

　　

Step 11

Sodium: 240mg

　　

WHO KNEW? Stepping Up

Step 12

Leave it to someone intimately involved with acupuncture and Chinese medicine to have an interesting take on cancer care and where patients can help themselves. Michael Broffman works with many cancer patients at the Pine Street Clinic in Marin County, an area where an unusually high number of women have been diagnosed with breast cancer. Broffman, who coordinates his care with that of area oncologists, explains how eating becomes more important after patients “graduate” from treatment. “The burden of success when a person is going through chemo is more on the chemo than what they’re eating. The important thing there is they maintain weight and protein and not become malnourished. Once chemotherapy is over, all of a sudden the burden of success in terms of prevention and reducing risk and recurrence is back in the person’s court. If you really deepen your cooking skills and enjoyment of cooking during treatment, that’s a good launching pad for starting your prevention program.”

　　Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.