Cucumber-Basil Egg Salad

Ingredients

• 6 hard-cooked eggs, diced (2 cups)
• 3/4 cup seeded, diced cucumbers (about 1/2 cucumber)
• 1/4 cup minced shallots
• 1/2 cup sliced green onions (green part only)
• 3 tablespoons lightly packed chopped fresh basil
• 1/2 cup mayonnaise
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper

Preparation

Gently combine the eggs, cucumbers, shallots, green onions, and basil in a medium bowl. Stir in the mayonnaise, salt, and pepper.

Store in the refrigerator for up to three days.

Source Information
From Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes by Janice Cole. Text copyright © 2011 by Janice Cole; photographs copyright © 2011 by Alex Farnum. Published by Chronicle Books LLC.