Cucumber-Basil Egg Salad

Cucumber-Basil Egg Salad
Cucumber-Basil Egg Salad
The glories of summer are captured in this pale green egg salad redolent of fresh basil, green onions, and crunchy cucumbers. Serve it surrounded by greens or tucked into pita loaves or slices of crusty bread for a satisfying lunch.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 6
Egg Herb Vegetable Side Easter Vegetarian Mother's Day Father's Day Dinner Lunch Basil Cucumber Spring Summer Shower Chill Party Boil Advance Prep Required Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
  • 1/4 teaspoon kosher salt
  • 1/2 cup mayonnaise
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup minced shallots
  • Carbohydrate 3 g(1%)
  • Cholesterol 156 mg(52%)
  • Fat 19 g(29%)
  • Fiber 0 g(2%)
  • Protein 5 g(11%)
  • Saturated Fat 4 g(18%)
  • Sodium 241 mg(10%)
  • Calories 206

Preparation Gently combine the eggs, cucumbers, shallots, green onions, and basil in a medium bowl. Stir in the mayonnaise, salt, and pepper. Store in the refrigerator for up to three days. From Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes by Janice Cole. Text copyright © 2011 by Janice Cole; photographs copyright © 2011 by Alex Farnum. Published by Chronicle Books LLC.

Preparation Gently combine the eggs, cucumbers, shallots, green onions, and basil in a medium bowl. Stir in the mayonnaise, salt, and pepper. Store in the refrigerator for up to three days. From Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes by Janice Cole. Text copyright © 2011 by Janice Cole; photographs copyright © 2011 by Alex Farnum. Published by Chronicle Books LLC.

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