1 Review

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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SonnyHavens July 17, 2013
Cucumber-Basil Egg Salad