Cucumber-Basil Egg Salad

Ingredients for Cucumber-Basil Egg Salad

• 6 hard-cooked eggs, diced (475ml )

• 180ml seeded, diced cucumbers (about 1/2 cucumber)

• 30g minced shallots

• 60g sliced spring onions (green part only)

• 3 tablespoons lightly packed chopped fresh basil

• 1/2 cup mayonnaise

• 1/4 teaspoons kosher salt

• 1/4 teaspoons freshly ground pepper

How to make Cucumber-Basil Egg Salad

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

Store in the refrigerator for up to three days.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.