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A white platter holds toasted bread slices and a bowl of Cucumber and Basil Egg Salad with herbs. A spoon rests on the side, and a green leafy garnish is placed on the platter. A small plate and a drink are beside it on a wooden table.
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Cucumber and Basil Egg Salad

This Cucumber and Basil Egg Salad is a breeze to make and is a delightful burst of flavors!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Appetizer, Salad
Cuisine: American
Keyword: Basil, Chives, Cucumber, Eggs, Mayonnaise, Shallot, Yogurt
Servings: 4
Author: Nicole

Equipment

Ingredients

  • 6 chilled hard-boiled eggs, diced (¼-inch)
  • 1 cup seeded and diced (¼-inch) cucumber
  • 1 medium shallot finely diced (about ¼ cup)
  • 3 tablespoons lightly packed chopped fresh basil
  • 3 tablespoons finely chopped fresh chives
  • ¼ cup mayonnaise
  • ¼ cup plain non-fat yogurt
  • 1 ½ teaspoons freshly squeezed lemon juice
  • kosher salt and freshly ground black pepper to taste
  • Tabasco or ground cayenne pepper to taste (optional)

Instructions

  • In a medium bowl, stir together the yogurt, mayonnaise, and lemon juice. Gently stir in the diced eggs, diced cucumber, shallot, basil, and chives. Season to taste with salt and freshly ground black pepper. Enjoy!

Notes

The salad can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 226kcal | Carbohydrates: 3g | Protein: 11g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 286mg | Sodium: 194mg | Potassium: 188mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 605IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 1mg
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