Hey fam! Let’s whip up something fresh and delicious that’s perfect for lunch or a light snack. We’re talking about a Cucumber-Basil Egg Salad that’s bursting with flavor. This ain’t your regular egg salad; the addition of cucumber and basil gives it a delightful twist! So roll up your sleeves, grab your apron, and let’s get into this recipe!
Cucumber-Basil Egg Salad
Check out this vibrant image to get your appetite going:
Ingredients
- 6 large eggs
- 1 cup chopped cucumber
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- Lettuce leaves or bread for serving
Instructions
- Start by boiling those eggs! Place the eggs in a pot, cover with water, and bring to a boil. Once boiling, reduce heat and let them simmer for about 10-12 minutes.
- Once the eggs are done, transfer them to an ice bath to cool down. This will make peeling them a breeze!
- While the eggs are cooling, chop up your cucumber and fresh basil. The crunch of the cucumber and the aroma of basil will elevate your salad!
- Peel the cooled eggs and chop them into bite-sized pieces. In a mixing bowl, combine the eggs, chopped cucumber, mayonnaise, Dijon mustard, and basil.
- Give all those ingredients a good mix! Season with salt and pepper to your liking.
- Now it’s time to serve! You can enjoy this salad on its own on a bed of lettuce, or if you’re feeling fancy, spread it between two slices of your favorite bread.
This Cucumber-Basil Egg Salad is not just tasty; it’s light and refreshing. Perfect for those hot summer days or whenever you need a quick meal. Enjoy it with some friends or keep it all to yourself—no judgment here! Happy eating!