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Cucumber-Basil Egg Salad

#breakfast #light

Ingredients

Steps

  1. Gently combine the eggs, cucumbers, shallots, green onions, and basil in a medium bowl. Stir in the mayonnaise, salt, and pepper.

  2. Store in the refrigerator for up to three days.

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    "description": "\n#breakfast #light",
    "name": "Cucumber-Basil Egg Salad",
    "prepTime": "45min",
    "recipeIngredient": [
      "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"
    ],
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      "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."
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    "url": "https://www.epicurious.com/recipes/food/views/cucumber-basil-egg-salad-364869"
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