Basil Egg Salad
This Basil Egg Salad is a creamy, zesty twist on a classic! Bursting with fresh basil flavor, it's perfect for any meal.
Servings: 4 servings
Ingredients
Ingredients
- 6 large hard boiled eggs peeled and cooled
- ½ cup mayonnaise
- 2 tablespoons chopped fresh basil
- 1 teaspoon extra virgin olive oil
- 1 teaspoon fresh lemon juice
- ½ teaspoon minced garlic
- ½ teaspoon Diamond kosher salt
- Freshly ground black pepper to taste
Instructions
Instructions
- Start by peeling your hard-boiled eggs. Place them in a mixing bowl and use a fork to mash them to your desired consistency.
- In the same bowl, add the mayonnaise, extra virgin olive oil, lemon juice, minced garlic, and kosher salt. Stir everything together until the eggs are well coated.
- Gently fold in the chopped fresh basil and add freshly ground black pepper to taste. Be careful not to overmix; you want to keep some of the egg chunks intact for texture.
- Give your salad a taste and adjust the seasoning as needed. You can add more salt, lemon juice, or basil according to your personal preference.
- For the best flavor, cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.
Equipment
- Mixing Bowl
- Fork
- Measuring spoons
- Knife and cutting board
- Spoon
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
- Avoid freezing the egg salad as it can change the texture.
- Add diced vegetables for extra crunch if desired.