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Egg salad with cucumber and basil Recipe
by Easy Cook - Laka kuharica

Egg salad with cucumber and basil

The beauty of spring is captured in this egg salad fragrant with fresh basil, green onions, and crunchy cucumbers. Ideal for leftover Easter eggs.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Croatia Croatian
Cook time: Servings: 8


  • 8 hard-boiled eggs, peeled
  • 200 g (1 1/3 cup ) cucumber, peeled
  • 40 g (¼ cup) onion, finely chopped
  • 60 g (½ cup) green onions, sliced green part only
  • 4 g (3 tbs) fresh basil, chopped
  • 170 g (3/4 cup) mayonnaise
  • ¼ tsp sea salt
  • ¼ tsp freshly ground pepper


1. Quarter and slice the eggs. Put them in a medium salad bowl.
2. Divide the cucumber lengthwise and remove the middle with seeds. Cut into thin slices.
3. Add chopped onion, spring onions, basil, mayonnaise, salt and pepper to the eggs.
4. Gently combine all the ingredients. Store in the refrigerator for up to three days.