Egg salad with cucumber and basil
Enjoy a refreshing twist on classic egg salad with this delightful recipe featuring crisp cucumber and fragrant basil. This combination not only enhances the traditional flavors but also adds a vibrant touch to your dish. Perfect for sandwiches or as a light snack, this egg salad is sure to become a favorite at your table.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Easterrecipes, Eggs, Basil, Cucumber
Ingredients
Instructions
- In a saucepan, cook the eggs in boiling water for 10 to 12 minutes.
- Once cooked, transfer the eggs to a bowl of cold water to let them cool down.
- After cooling, remove the shell from the eggs and cut them into small pieces.
- Chop the cucumber into tiny cubes.
- Finely chop the fresh basil leaves.
- In a mixing bowl, mix together the chopped eggs, cucumber, and basil.
- Stir in mayonnaise to the mixture based on your preference.
- Season the salad with salt and pepper to your liking.
- Combine all the ingredients thoroughly until they are well mixed.
- Serve the egg salad on slices of bread, crackers, or atop lettuce leaves.