Egg salad with cucumber and basil

Name: Egg salad with cucumber and basil
Prep time: 5 min
Total time: 5 min
Yield: 6 servings
Ingredients: 8 pieces hard-boiled eggs, peeled; 200 gram (1 1/3 cup ) cucumber, peeled; 40 gram (¼ cup) onion, finely chopped; 60 gram (½ cup) green onions, sliced green part only; 4 gram (3 tbs) fresh basil, chopped; 170 gram (3/4 cup) mayonnaise; 0.25 teaspoon sea salt; 0.25 teaspoon freshly ground pepper

The beauty of spring is captured in this egg salad fragrant with fresh basil, green onions, and crunchy cucumbers. Serve it surrounded by greens or fill with it pita loaves or slices of crusty bread for a satisfying lunch. This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/

Pantoh_Together

Prep5 min

Total5 min

Servings6

Difficultyeasy

AmericanHeart HealthyKetogenicLow CarbVegetarianSidesVegetablesLunchDinner / Supper

Ingredients

8 pieceshard-boiled eggs, peeled
200 gram(1 1/3 cup ) cucumber, peeled
40 gram(¼ cup) onion, finely chopped
60 gram(½ cup) green onions, sliced green part only
4 gram(3 tbs) fresh basil, chopped
170 gram(3/4 cup) mayonnaise
0.25 teaspoonsea salt
0.25 teaspoonfreshly ground pepper

Instructions

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.