Cucumber Basil Egg Salad
Bright, refreshing, and bursting with creamy flavor, this Cucumber Basil Egg Salad is a delightful twist on a classic recipe. Tender hard-boiled eggs are paired with crisp cucumber, aromatic fresh basil, and a tangy dressing made from a balanced blend of mayonnaise, Greek yogurt, lemon juice, and Dijon mustard. The result is a light yet satisfying salad that’s perfect as a protein-packed lunch, a quick appetizer, or a hearty sandwich filling. Ready in just 25 minutes, this quick and easy recipe is a breeze to whip up and can be enjoyed on its own, over a bed of greens, or with your favorite crusty bread. Whether you're meal prepping or serving it fresh, this egg salad is a must-try for fans of vibrant, herbaceous flavors!
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Ingredients
- 6 large Eggs
- 1 medium Cucumber
- 10 leaves Fresh basil leaves
- 3 tablespoons Mayonnaise
- 2 tablespoons Greek yogurt
- 1 teaspoon Lemon juice
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 stalks Green onions (optional)
Directions
Step 1
Place the eggs in a medium-sized pot and cover them with cold water. Bring the water to a boil over medium-high heat.
Step 2
Once the water reaches a rolling boil, turn off the heat and cover the pot with a lid. Let the eggs sit in the hot water for 10 minutes.
Step 3
While the eggs cook, peel the cucumber, slice it lengthwise, and remove the seeds using a spoon. Dice the cucumber into small cubes and set aside.
Step 4
Chop the fresh basil leaves into thin strips (chiffonade) and slice the green onions, if using. Set these aside.
Step 5
Once the eggs are cooked, transfer them to a bowl of ice water to cool for 5 minutes. Peel the eggs and chop them into bite-sized pieces.
Step 6
In a large bowl, prepare the dressing by combining the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and black pepper. Mix until smooth and well combined.
Step 7
Add the diced cucumber, chopped eggs, basil, and green onions (if using) to the bowl with the dressing. Gently fold everything together until evenly coated.
Step 8
Taste the salad and adjust seasoning with additional salt or pepper, if needed.
Step 9
Serve immediately on its own, over a bed of greens, or as a sandwich filling. Refrigerate leftovers in an airtight container for up to 2 days.
Nutrition Facts
| Serving size | (624.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 836.1 |
| Total Fat 63.0g | 0% |
| Saturated Fat 12.5g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1162mg | 0% |
| Sodium 1845.1mg | 0% |
| Total Carbohydrate 22.7g | 0% |
| Dietary Fiber 2.1g | 0% |
| Total Sugars 6.0g | |
| Protein 41.8g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 254.4mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 853.2mg | 0% |
Source of Calories