Cucumber Basil Egg Salad Food

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CUCUMBER-BASIL EGG SALAD



Cucumber-Basil Egg Salad image

Provided by Janice Cole

Categories     Egg     Herb     Vegetable     Side     Easter     Vegetarian     Mother's Day     Father's Day     Dinner     Lunch     Basil     Cucumber     Spring     Summer     Shower     Chill     Party     Boil     Advance Prep Required     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 8

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

Steps:

  • 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.

AMAZING CUCUMBER BASIL SALAD



Amazing Cucumber Basil Salad image

I created this salad because I had lots of fresh veggies and herbs from my garden that needed using up. It is so good, and because it makes its own dressing, it's very healthy as well. The flavor is best when left in the fridge overnight.

Provided by RainbowJewels

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 8h15m

Yield 12

Number Of Ingredients 8

2 cups fresh baby spinach
2 tablespoons chopped fresh basil
1 pound campari tomatoes, seeded and minced
2 large seedless cucumbers, peeled and minced
1 large red onion, minced
3 cloves garlic, minced
1 teaspoon salt, or to taste
1 teaspoon cracked black pepper, or to taste

Steps:

  • Run spinach and basil through a food processor until finely chopped.
  • Mix spinach mixture, tomatoes, cucumbers, red onion, garlic, salt, and pepper together in a large bowl with an air-tight lid. Cover bowl and refrigerate salad, 8 hours to overnight.

Nutrition Facts : Calories 20.2 calories, Carbohydrate 4.4 g, Fat 0.2 g, Fiber 1.2 g, Protein 1 g, Sodium 201.3 mg, Sugar 1.6 g

CUCUMBERS AND EGG SALAD



Cucumbers And Egg Salad image

This is a creamy combination of fresh and pickled cucumbers. It is simple, cool, and goes with everything!

Provided by Eva Ryder

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 4

4 eggs
4 small seedless cucumbers
4 small dill pickles
3 tablespoons mayonnaise

Steps:

  • Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool.
  • Peel eggs. Chop into eighths, and transfer to a medium salad bowl.
  • Cube cucumbers and pickled cucumbers, and add to eggs. Mix in mayonnaise. Refrigerate until thoroughly chilled.

Nutrition Facts : Calories 176.2 calories, Carbohydrate 8 g, Cholesterol 189.9 mg, Fat 13.4 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 2.9 g, Sodium 606.3 mg, Sugar 3.6 g

CUCUMBER-BASIL EGG SALAD



Cucumber-Basil Egg Salad image

Make and share this Cucumber-Basil Egg Salad recipe from Food.com.

Provided by gailanng

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

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

Nutrition Facts : Calories 245.8, Fat 17.8, SaturatedFat 3.9, Cholesterol 287.4, Sodium 414.6, Carbohydrate 11.3, Fiber 0.5, Sugar 3.3, Protein 10.4

BASIL CUCUMBER SALAD



Basil Cucumber Salad image

Make and share this Basil Cucumber Salad recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 5m

Yield 1 batch

Number Of Ingredients 8

2 lbs cucumbers
1/2 cup chopped fresh basil
1 -2 medium red onion
to taste currants (optional)
to taste garlic powder
to taste red pepper flakes or to taste white wine vinegar
to taste water
1 cup tomatoes, chopped (optional)

Steps:

  • Thin-slice the cucumbers and onions and put them in a container.
  • Rip or chop the basil and toss it in.
  • Pour in vinegar and water.
  • I use less vinegar than water, but you want the vinegar a little strong so it will get into the cucumber.
  • Sprinkle in some garlic, maybe 1/2 teaspoon? Let this marinate for at least 2 hours.
  • It keeps well in the refrigerator for days.
  • Add the tomatoes at the last minute.

EGG SALAD AND CUCUMBER SANDWICHES



Egg Salad and Cucumber Sandwiches image

Cool, crisp cucumber adds a summery crunch to these tasty egg sandwiches with just a little kick. Sometimes I substitute rye bread for sourdough and add celery. -Kelly McCune, Westerville, Ohio

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 10

1/2 cup chopped red onion
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons Dijon mustard
1/2 teaspoon pepper
1/4 teaspoon salt
8 hard-boiled large eggs, chopped
1 large cucumber, sliced
1 tablespoon dill weed
12 slices sourdough bread, toasted

Steps:

  • In a small bowl, combine the first six ingredients. Add eggs; stir gently to combine. In another bowl, toss cucumber and dill. Spread egg salad over six slices of toast; top with cucumbers and remaining toast.

Nutrition Facts : Calories 458 calories, Fat 25g fat (6g saturated fat), Cholesterol 296mg cholesterol, Sodium 823mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

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