Cucumber and Basil Egg Salad

This Cucumber and Basil Egg Salad is incredibly easy to prepare, yet its simplicity belies a robust flavor profile. Dishes like this are among my favorites, as they allow the quality of the ingredients to shine through while keeping the preparation straightforward.

Why You’ll 🫶🏻 this Egg Salad

This egg salad is delightfully fresh and creamy, making for a satisfying meal. The addition of crisp cucumbers provides a refreshing crunch, while the eggs contribute both protein and a rich texture, and the basil adds an aromatic and tasty twist. A yogurt-based dressing unifies the ingredients with a light, tangy taste. It’s an ideal choice for a quick lunch, especially when paired with slices of crusty bread. Happy Cooking! ~Nicole

Key Ingredients for Cucumber and Basil Egg Salad

Hard-boiled eggs are the main protein in this salad. I use extra-large eggs, but large eggs work too. See my kitchen tip, How to Cook and Peel Hard-Boiled Eggs.

English Cucumber adds a delightful and refreshing taste and crunch.

Fresh Basil adds a wonderful herbaceous taste and essence.

Shallots and Chives enhance the egg salad with their delightful flavors and vibrant appearance. The shallots impart a gentle, sweet onion flavor, while the chives add a subtle onion essence and a splash of color, making the dish not only tastier but also more visually appealing.

Lemon Juice adds a fresh, tangy flavor that perfectly balances the richness of the egg yolks and mayonnaise.

Mayonnaise and Plain Yogurt are the binding agents that give the salad a smooth and creamy texture. Mayonnaise adds richness, and plain yogurt is a healthier alternative to a mayonnaise-based egg salad.

Equipment Needed

• Egg slicer

Tips for Making Cucumber and Basil Egg Salad

1. I like to use an egg slicer to easily dice an egg. Start by making a cut in one direction. Then, turn the egg 90 degrees and slice it again to achieve evenly sized pieces. This technique ensures that you can dice the egg quickly and effortlessly.
2. In a medium bowl, combine the yogurt, mayonnaise, and lemon juice, mixing them well. Carefully fold in the diced eggs, cucumber, shallot, basil, and chives. Finally, season the mixture with salt, freshly ground black pepper, and ground cayenne peeper or Tabasco to taste if using.

Substitutions

• Large eggs can be substituted for the extra-large eggs. If using medium eggs, increase the number to 7.
• Use full-fat or reduced-fat plain yogurt.
• If you’re looking to add some heat, a dash of hot sauce, or a hint of cayenne can provide a spicy kick.

Serving Suggestions

• When it comes to bread and crackers, options like soft White Sandwich Bread, crusty baguettes, Caraway Rye Bread, Whole Wheat Pita Bread, or multigrain varieties are all excellent choices. For crackers, consider water crackers, whole-grain options, or flavored varieties such as herb or garlic for a delightful twist.
• To enhance your meal, a refreshing side salad or some crunchy vegetable sticks can provide a nice balance and freshness to the dish.
• For beverages, light options such as Southern Sweet Tea, Sparkling Strawberry Lemonade, or a crisp white wine beautifully complement the richness of egg salad, creating a well-rounded dining experience.

Can I use vegan yogurt and vegan mayonnaise?

I cannot speak from experience. Plain yogurt is known for its creamy consistency and tangy taste, whereas vegan yogurt’s flavor can vary significantly depending on its ingredients, such as coconut or soy, which may add a hint of sweetness or a distinct flavor. Additionally, the texture of vegan yogurt can differ, often being less creamy than its dairy counterpart. Similarly, vegan mayonnaise, which is egg-free, tends to have a slightly tangier taste than traditional mayonnaise, yet it still strives to achieve that rich, creamy texture.

Can I use Greek yogurt instead of plain yogurt?

Yes, but since Greek is thicker and tangier, it will alter the texture and flavor.

Can I use reduced-fat mayonnaise?

Yes. Reduced-fat mayonnaise generally offers a subtler flavor and a lighter consistency than regular mayonnaise, which is known for its rich, thick, and creamy profile. Reduced-fat mayonnaise will also add a slightly sweeter flavor.

Cucumber and Basil Egg Salad

By Nicole Prep: 5 minsCook: 15 minsTotal: 20 mins Servings: 4 This Cucumber and Basil Egg Salad is a breeze to make and is a delightful burst of flavors!

Equipment

• Egg slicer

Ingredients 

• 6 chilled hard-boiled eggs, diced (¼-inch)
• 1 cup seeded and diced (¼-inch) cucumber
• 1 medium shallot, finely diced (about ¼ cup)
• 3 tablespoons lightly packed chopped fresh basil
• 3 tablespoons finely chopped fresh chives
• ¼ cup mayonnaise
• ¼ cup plain non-fat yogurt
• 1 ½ teaspoons freshly squeezed lemon juice
• kosher salt and freshly ground black pepper to taste
• Tabasco or ground cayenne pepper to taste (optional)

Instructions 

1. In a medium bowl, stir together the yogurt, mayonnaise, and lemon juice. Gently stir in the diced eggs, diced cucumber, shallot, basil, and chives. Season to taste with salt and freshly ground black pepper. Enjoy!

Notes

The salad can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 226kcal, Carbohydrates: 3g, Protein: 11g, Fat: 19g, Saturated Fat: 4g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 5g, Trans Fat: 0.03g, Cholesterol: 286mg, Sodium: 194mg, Potassium: 188mg, Fiber: 0.2g, Sugar: 3g, Vitamin A: 605IU, Vitamin C: 3mg, Calcium: 78mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Source: Adapted from Chicken and Egg, by Jane Cole