Egg salad with cucumber and basil Recipe
The beauty of spring is captured in this egg salad fragrant with fresh basil, green onions, and crunchy cucumbers. Ideal for leftover Easter eggs.
Ingredients
- 8 hard-boiled eggs, peeled
- 200 g (1 1/3 cup ) cucumber, peeled
- 40 g (¼ cup) onion, finely chopped
- 60 g (½ cup) green onions, sliced green part only
- 4 g (3 tbs) fresh basil, chopped
- 170 g (3/4 cup) mayonnaise
- ¼ tsp sea salt
- ¼ tsp freshly ground pepper
Directions
1.
Quarter and slice the eggs. Put them in a medium salad bowl.
2.
Divide the cucumber lengthwise and remove the middle with seeds. Cut into thin slices.
3.
Add chopped onion, spring onions, basil, mayonnaise, salt and pepper to the eggs.
4.
Gently combine all the ingredients. Store in the refrigerator for up to three days.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 8 servings | |
| Calories 223 | |
| Calories from Fat 194 | 87% |
| Total Fat 21.85g | 27% |
| Saturated Fat 3.79g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 245mg | 10% |
| Potassium 110mg | 3% |
| Total Carbs 1.68g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.96g | 1% |
| Protein 5.82g | 9% |
