Cucumber-Basil Egg Salad

Name: Cucumber-Basil Egg Salad
Yield: 4 servings
Ingredients: 1 6 hard-cooked eggs, diced (2 cups); 1 3/4 cup seeded, diced cucumbers (about 1/2 cucumber); 1 1/4 cup minced shallots; 1 1/2 cup sliced green onions (green part only); 1 3 tablespoons lightly packed chopped fresh basil; 1 1/2 cup mayonnaise; 1 1/4 teaspoon kosher salt; 1 1/4 teaspoon freshly ground pepper

From the kitchen of Carly

Creamy egg salad brightened by crisp cucumber, fresh basil, and shallot bite. Green onions add a peppery finish that keeps this summer lunch from feeling heavy. Chill and serve on toast, crackers, or tucked into lettuce cups.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 hard-cooked eggs, diced (2 cups)
13/4 cup seeded, diced cucumbers (about 1/2 cucumber)
11/4 cup minced shallots
11/2 cup sliced green onions (green part only)
13 tablespoons lightly packed chopped fresh basil
11/2 cup mayonnaise
11/4 teaspoon kosher salt
11/4 teaspoon freshly ground pepper

Instructions

Gently combine the eggs, cucumbers, shallots, green onions, and basil in a medium bowl. Stir in the mayonnaise, salt, and pepper.
Store in the refrigerator for up to three days.