Cucumber-Basil Egg Salad

Name: Cucumber-Basil Egg Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps lightly packed chopped fresh basil; 177 milliliters seeded, diced cucumbers (about 1/2 cucumber); 118 milliliters sliced green onions (green part only); 473 milliliters hard-cooked eggs, diced; 0 teaspoons kosher salt; 118 milliliters mayonnaise; 0 teaspoons freshly ground pepper; 59 milliliters minced shallots

Cucumber-Basil Egg Salad is a gluten free, dairy free, whole 30, and vegetarian side dish. This recipe serves 6. One portion of this dish contains about 6g of protein, 19g of fat, and a total of 203 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. 2 people found this recipe to be tasty and satisfying. Head to the store and pick up lightly basil, kosher salt, green onions, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Gently combine the eggs, cucumbers, shallots, green onions, and basil in a medium bowl. Stir in the mayonnaise, salt, and pepper.

Ingredients you will need

Green Onions

Mayonnaise

Cucumber

Shallot

Pepper

Basil

Egg

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Whole Chicken