Egg salad with cucumber and basil
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
Preparation
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.
.
About
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.
Yield:
6 portions
Added:
Wednesday, March 27, 2024 - 11:55am
