Cucumber-Basil Egg Salad Recipe

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Cucumber-Basil Egg Salad
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Ingredients:

Directions:

  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.
  3. From Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes by Janice Cole. Text copyright © 2011 by Janice Cole; photographs copyright © 2011 by Alex Farnum. Published by Chronicle Books LLC.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 203.87 Kcal (854 kJ)
Calories from fat 168.78 Kcal
% Daily Value*
Total Fat 18.75g 29%
Cholesterol 176.79mg 59%
Sodium 263.05mg 11%
Potassium 120.23mg 3%
Total Carbs 2.56g 1%
Sugars 1.82g 7%
Dietary Fiber 0.53g 2%
Protein 6.55g 13%
Vitamin C 2mg 3%
Iron 0.6mg 3%
Calcium 34.8mg 3%
Amount Per 100 g
Calories 215.74 Kcal (903 kJ)
Calories from fat 178.61 Kcal
% Daily Value*
Total Fat 19.85g 29%
Cholesterol 187.09mg 59%
Sodium 278.38mg 11%
Potassium 127.24mg 3%
Total Carbs 2.71g 1%
Sugars 1.92g 7%
Dietary Fiber 0.57g 2%
Protein 6.93g 13%
Vitamin C 2.2mg 3%
Iron 0.7mg 3%
Calcium 36.8mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.5
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

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