I have always loved a good egg salad. I mean, I absolutely love eggs so it is only natural for me to love them in every form. When I came across a recipe for a Cucumber-Basil Egg Salad on the epicurious app (do you have it? you should!) it just sounded like my new favorite egg salad recipe.
The basil and cucumber add a fresh flavor to the egg salad and I decided to use a blend of mayonnaise and greek yogurt after it worked so well in the spring chicken salad. It is the perfect egg salad for spring and summer. Serve over greens with bread or crackers.
Cucumber & Basil Egg Salad
Prep Time: 15 minutes
Keywords: gluten-free high protein low-carb eggs spring summer
Ingredients (4 servings)
- 6 hard boiled eggs, chopped
- 1 cup chopped cucumber (seeds removed)
- 5 green onions, chopped
- 2 Tbsp greek yogurt
- 1 Tbsp mayonnaise
- 1 tsp dijon
- salt & pepper
- 1/4 cup chopped basil
Combine eggs, cucumbers, onions, yogurt, mayonnaise, dijon and salt and pepper.
Stir in basil.
Serve on bread, over greens, or with crackers.