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Egg salad with cucumber and basil Recipe

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The beauty of spring is captured in this egg salad fragrant with fresh basil, green onions, and crunchy cucumbers. Ideal for leftover Easter eggs.

Prep time:
Cook time:
Servings: 8
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Ingredients

Cost per serving $0.65 view details

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%

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