Cucumber-Basil Egg SaladAlex Farnum
The glories of summer are captured in this pale green egg salad redolent of fresh basil, green onions, and crunchy cucumbers. Serve it surrounded by greens or tucked into pita loaves or slices of crusty bread for a satisfying lunch.
Recipe information
Yield
Serves 6
Ingredients
6 hard-cooked eggs, diced (2 cups)
3/4 cup seeded, diced cucumbers (about 1/2 cucumber)
1/4 cup minced shallots
1/2 cup sliced green onions (green part only)
3 tablespoons lightly packed chopped fresh basil
1/2 cup mayonnaise
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Preparation
Step 1
Gently combine the eggs, cucumbers, shallots, green onions, and basil in a medium bowl. Stir in the mayonnaise, salt, and pepper.
Step 2
Store in the refrigerator for up to three days.
From Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes by Janice Cole. Text copyright © 2011 by Janice Cole; photographs copyright © 2011 by Alex Farnum. Published by Chronicle Books LLC.
Recipe notes
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