Healthy Egg Salad With Basil Recipes

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SUMMER EGG SALAD WITH BASIL & PEAS



Summer egg salad with basil & peas image

Drizzle seasonal greens, new potatoes and eggs with a tangy, herby dressing to make this healthy vegetarian lunch or dinner, packed with iron, folate and fibre

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Supper

Time 22m

Number Of Ingredients 12

150g new potatoes , thickly sliced
160g French beans , trimmed
160g frozen peas
3 eggs
160g romaine lettuce , roughly torn into pieces
1 tbsp extra virgin olive oil
2 tsp cider vinegar
½ tsp English mustard powder
2 tbsp chopped mint
3 tbsp chopped basil
1 garlic clove , finely grated
1 tbsp capers

Steps:

  • Cook the potatoes in a pan of simmering water for 5 mins. Add the beans and cook 5 mins more, then tip in the peas and cook for 2 mins until all the vegetables are just tender. Meanwhile, boil the eggs in another pan for 8 mins. Drain and run under cold water, then carefully shell and halve.
  • Mix all the dressing ingredients together in a large bowl with a good grinding of black pepper, crushing the herbs and capers with the back of a spoon to intensify their flavours.
  • Mix the warm vegetables into the dressing to coat, then add the lettuce and toss everything together. Pile onto plates, top with the eggs and grind over some black pepper to serve.

Nutrition Facts : Calories 331 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium

CUCUMBER-BASIL EGG SALAD



Cucumber-Basil Egg Salad image

Provided by Janice Cole

Categories     Egg     Herb     Vegetable     Side     Easter     Vegetarian     Mother's Day     Father's Day     Dinner     Lunch     Basil     Cucumber     Spring     Summer     Shower     Chill     Party     Boil     Advance Prep Required     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 8

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:

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

A HEALTHY EGG SALAD



A Healthy Egg Salad image

I used to buy egg salad at my company's cafeteria. Learning this DIY recipe at home saved me a bunch of money! I hope you enjoy.

Provided by Ron

Categories     Salad     Egg Salad Recipes

Time 10m

Yield 8

Number Of Ingredients 9

8 large hard-boiled eggs, peeled and cut into chunks
4 large hard-boiled egg whites, cut into chunks
¼ cup low-fat mayonnaise
¼ cup chopped fresh chives
1 teaspoon Dijon mustard
½ teaspoon celery salt
½ teaspoon paprika
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Steps:

  • Mix eggs, egg whites, mayonnaise, chives, mustard, celery salt, paprika, kosher salt, and black pepper together in a bowl.

Nutrition Facts : Calories 100.4 calories, Carbohydrate 3.1 g, Cholesterol 212 mg, Fat 5.8 g, Fiber 0.1 g, Protein 8.1 g, SaturatedFat 1.6 g, Sodium 387.9 mg, Sugar 2.1 g

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