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Tuesday, April 26, 2011

Basil cucumber egg salad sandwich

With an abundance of hard-boiled eggs from the Easter weekend, an easy solution was to make egg salad and make lunch for the week.  The cucumber and celery added a satisfying crunch and the basil added an herby freshness.  I didn't have mayo on hand so ended up improvising with honey mustard, which was not as creamy but certainly a sweet, healthier alternative.  This was great on rye bread and would be good on any other hearty bread too (squaw, pumpernickel, whole wheat, etc.).

Basil Cucumber Egg Salad
4 servings/sandwiches
 
6 hard-boiled eggs, peeled
1/2 cucumber, peeled and seeded
3 stalks celery
handful of fresh basil, chopped 
1 tsp paprika
 salt and pepper, to taste
1/4 cup honey mustard
  1. Dice the eggs, cucumber and celery and place in a large bowl.  Add basil, paprika, salt and pepper to taste and mix.
  2. Add honey mustard and stir thoroughly.  Add more honey mustard or mayo if you prefer your egg salad more creamy.  Toast some bread of your choice, rinse some veggies and make yourself a sandwich!

3 comments:

  1. This looks absolutely amazing! I love cucumber in my sandwiches during the warmer months and hadn't thought of pairing it with egg salad - great recipe!

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  2. had this craving again! i don't like mayo, so i mixed greek yogurt with the honey mustard so it was creamier and still healthier :)

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    Replies
    1. Sounds great! I love substituting greek yogurt for mayo or sour cream in recipes!

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