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    You are in: Home / Recipes / Cucumber-Basil Egg Salad Recipe
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    Cucumber-Basil Egg Salad

    Average Rating:

    1 Total Reviews

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    • on July 17, 2013

      I was looking for something different to make with fresh-from-the-garden cucumbers. I was a bit shy to try this because there were no other reviews. This wasn't the best egg salad in the world, but it was a pleasant change. I didn't have shallots so I opted for yellow onion. The egg salad was refrigerated for one hour to allow flavors to settle. We enjoyed the cucumber crunch and their flavor wasn't overwhelming. Their bulk stretched the servings to what you'd normally expect with a dozen eggs. Leftovers didn't do well because the cucumbers watered down the mixture. I'll make it again if we have an abundance of cucumbers to use.

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    Nutritional Facts for Cucumber-Basil Egg Salad

    Serving Size: 1 (149 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 245.7
     
    Calories from Fat 160
    65%
    Total Fat 17.8 g
    27%
    Saturated Fat 3.9 g
    19%
    Cholesterol 287.3 mg
    95%
    Sodium 414.5 mg
    17%
    Total Carbohydrate 11.3 g
    3%
    Dietary Fiber 0.4 g
    1%
    Sugars 3.3 g
    13%
    Protein 10.3 g
    20%

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