Cucumber-Basil Egg Salad

#breakfast #light

Ingredients

• 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

1. Gently combine the eggs, cucumbers, shallots, green onions, and basil in a medium bowl. Stir in the mayonnaise, salt, and pepper.
2. Store in the refrigerator for up to three days.