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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Recipe Information
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)
Instructions
Place the eggs in a medium-sized pot and cover them with cold water. Bring the water to a boil over medium-high heat.
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.
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.
Chop the fresh basil leaves into thin strips (chiffonade) and slice the green onions, if using. Set these aside.
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.
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.
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.
Taste the salad and adjust seasoning with additional salt or pepper, if needed.
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
Calories |
836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1162 mg | 387% | |
| Sodium | 1845 mg | 80% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 6.0 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 254 mg | 20% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 853 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
