Healthy Egg Salad With Basil Recipes
HEALTHY EGG SALAD WITH BASIL
This healthy egg salad with basil is a flavorful and simple lunch idea; it's made with Greek yogurt and Dijon mustard instead of mayonnaise.
Provided by a Couple Cooks
Categories Main Dish
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Hard boil the eggs, according to the Perfect Hard Boiled Eggs or Instant Pot Hard Boiled Eggs methods.
- Peel and roughly chop the eggs. Thinly slice (chiffonade) 12 leaves of basil. Finely mince the 1/2 red onion.
- In a bowl, combine the eggs, basil, and red onion with 1/2 cup Greek yogurt, 2 tablespoons Dijon mustard, 1/2 teaspoon kosher salt, and fresh ground pepper. Taste and add more seasonings as desired. Keeps for two days refrigerated (add additional fresh basil when serving for a fresher taste).
CUCUMBER-BASIL EGG SALAD
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
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.
SUMMER EGG SALAD WITH BASIL & PEAS
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
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
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