Bring to a boil, covered. Related: Everything Hard-boiled Eggs | Best Basil Recipes. Potato salad makes a TON of sense this time of year—mid-June and early July are exactly when new potatoes are being dug up. Do Not Sell My Personal Information (CCPA). If you prefer your egg salad to be drier, add less. I hope everyone celebrating holidays over the weekend had a wonderful day of memory-making with family and friends. Combine all pesto ingredients in a blender or food processor until smooth. Featured on the Today Show and Washington Post, Smoked Cheddar Hard Boiled Eggs Grilled Cheese, Roasted Two-Potato Salad with Honey Mustard Vinaigrette, Peel and roughly chop the eggs. 1/2 cup fat-free mayonnaise. April 19, 2015 by stripedspatula Leave a Comment. In a small bowl, whisk together mayonnaise, basil, extra virgin olive oil, lemon juice, garlic, and salt. But, let’s face it, I’m also weak in the presence of egg salad. Prep time: Cook time: Total time: Serves: 3 generous sandwiches. Egg salad, like most classic dishes, is a personalized matter. I just got done making this and it’s so good. Some people like the eggs chopped large, others prefer them fine. Serve on bread, wraps, buns, croissants or baguettes! This site uses Akismet to reduce spam. Recipe and photo reuse terms here. I just made a curry egg salad with greek yogurt. I grew up on egg salad, the basic all-American recipe. Blend until smooth, remove from the blender and mix into the eggs. The market has some great egg vendors, and, a luxury to us in the middle of winter, loads of lovely fresh basil. We really liked the change in flavors in this from other egg salads. 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. Deviled egg potato salad is the best of everything—creamy with a little crunch, vinegar balanced with a little sweetness, and some herbs to tie it all together. In a blender, combine the mayonnaise, yogurt, mustard, salt, pepper, dill, and avocado. Your substitutions sound awesome! The refreshing mint. Remove eggs and immediately place in an ice bath. In a small bowl, whisk together mayonnaise, basil, extra virgin olive oil, lemon juice, garlic, and salt. Tomato basil egg salad sandwich recipe. We’re Sonja and Alex Overhiser, the recipe developers and cookbook authors behind this website. Ingredients. Fold basil into egg mixture. Visit original page with recipe. Apr 5, 2015 - The glories of summer are captured in this pale green egg salad redolent of fresh basil, green onions, and crunchy cucumbers. This egg salad is a great way to use leftover Easter eggs. I’ve never added basil to my egg salad. Your email address will not be published. ... 1 cup basil, packed; ¼ cup olive oil; ¼ cup parmesan cheese; ¼ cup pine nuts (you can use a cheaper nut like cashews or walnuts too) 2 garlic cloves, minced; 1/4 tsp salt; 12 eggs; ¼ cup greek yogurt; 2 celery sticks; Instructions . This year, we’ve come up with lunch ideas using various ingredients from our local winter farmer’s market. I think it would be a perfect spring or summer’s day treat. Looks delicious! Nov 1, 2014 - Basil Pesto Egg Salad Sandwich Recipe A Big THANK YOU to God, for everything He has blessed me with! The great thing about egg salad is how easy it is to customize to your preferences. One final twist for this recipe: basil! 1/8 teaspoon pepper. Mix well and taste for … Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious. Your email address will not be published. Thinly slice ( chiffonade) 12 leaves of basil. Receive email notifications of follow-up comments? Mine is as follows: Place large eggs in a heavy-bottomed saucepan and add enough room temperature water to cover by 1-2 inches. Remove from heat, cover, and let eggs stand in the hot water for 12 minutes. 1/4 cup finely chopped red onion. I love the idea about making lunch fun too. I'm Amanda, and I love to create gourmet, seasonal recipes for every day and entertaining (sometimes, with a splash of bourbon, too). Keep reading for the recipe. If your “Day after Easter” is anything like mine traditionally is, you’re spending the morning coming down from a champion-status sugar high. Peel under cool running water. A Couple Cooks was awarded the IACP Best Individual Blog award in 2019 by the International Association of Culinary Professional, © 2020 - A Couple Cooks®| Privacy Policy and Disclosure. Thanks! Crecipe.com deliver fine selection of quality Tomato basil egg salad sandwich recipes equipped with ratings, reviews and mixing tips. Feb 28, 2020 - This egg salad sandwich is a perfect lunch when served with soup, fruit, chips or veggies! Yummy! Creamy and bright with the flavors of fresh basil and a touch of garlic, this egg salad is a fun variation on a classic. Delicious! Creamy and bright with a touch of garlic, Basil Egg Salad is a unique variation on a classic. I love a good egg salad that’s not over taken with mayo. The recipes have been well tested and will work for you and your family every time! Don't forget to leave a comment and rate the recipe below! Basil Egg Salad. Discover (and save!) 8 hard-boiled eggs, sliced; 1/4 cup mayonnaise; 1/2 teaspoon Dijon mustard; 1/4 teaspoon onion powder; 1/8 teaspoon salt; ground black pepper to taste; 10 leaves basil, thinly sliced; 1 tomato, sliced; 4 leaves lettuce; 4 English muffins, split and toasted; Get full recipe directions at Allrecipes ; Search Recipes. This sounds delightful! Basil Egg Salad. Add some chia seeds. Chia seeds are a great source of fiber, protein, omega-3s, calcium, magnesium, manganese and phosphorus. Mix the basil mayonnaise in a separate bowl, and add as much as you like to create your perfect egg salad texture. Place eggs in a pot and cover with cold water. Bookmark this recipe to cookbook online. I love this website! Required fields are marked *. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Yum! Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking. Store in the refrigerator for up to three days. When cool enough to handle, peel the eggs. Tomato sandwiches are one of my favorite summer treats, so I, of course, hit the Internet immediately to bookmark Ina’s preparation.