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Cucumber-Basil Egg Salad
Duration 45 min
Ingredients
| 6 | hard-cooked eggs, diced (2 cups) |
| 0.75cup | seeded, diced cucumbers (about 1/2 cucumber) |
| 0.25cup | minced shallots |
| 0.5cup | sliced green onions (green part only) |
| 3tablespoons | lightly packed chopped fresh basil |
| 0.5cup | mayonnaise |
| 0.25teaspoon | kosher salt |
| 0.25teaspoon | freshly ground pepper |
Preparation
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.