Wednesday, July 3, 2013

Cucumber-Basil Egg Salad



It's true.  I am giving you a recipe on how to make egg salad.  But it's a really tasty egg salad, mostly because of the basil and cucumbers.  Plus, it makes a fine stuffing for sandwiches and a fabulous topping for toast.  And it's a perfect summer lunch.  What could be worse?


 Now, I will tell you that this is not light as in low calories (but it is light in terms of how you feel at the end of eating it), and I generally like to make my egg salad with a mix of yogurt and mayo if not entirely with yogurt;  however, for the sake of science and adherence to the recipe, I was happy to try it this time with straight mayo.  Admittedly, I couldn't tell the difference (maybe it was a little tangier than it would be yogurt), so the next time I make this number--and there will be a next time, trust me--I think that some fat free yogurt will do the trick.  For, you see, it's not the mayo that is the superstar in this recipe.  It is the lovely combination of basil and green onions and cucumber (and a lot of the cucumber) that makes for this good salad.


In fact, one might even think that the reason I like this little recipe is it's cucumber-ness.  You know what would be delightful with this?  A spread of little open-faced cucumber sandwiches coupled with a bunch of open-faced egg-salad sandwiches.  That seems like a plan fine game plan.  Now, who's coming over for lunch?




One Year Ago: Mexican Wedding Cookies
Two Years Ago: Spinach Souffle
Three Years Ago: Alfogotto


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Cucumber-Basil Egg Salad

Yield:
Serves 6

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

Instructions:

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



Yep.  That's it.  Serve with crackers or pita pockets or really yummy, crusty bread.  I went the bread route, toasted under the broiler with a spread of olive oil and garlic, and a side salad for a late-week, light dinner.


*Finally, I am really loving this cookbook.  Consider it.

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