19 In Breakfast & Brunch/ Salads

Basil Egg Salad

Basil Egg Salad

Tired of your standard lunch options? We’re pretty formulaic when it comes to lunch, since we save most of our creativity for our big meal of the day (dinner). However, we’ve been in need of some motivation to mix it up!

When Indy Winter Farmer’s Market approached us about doing some lunch options, the timing couldn’t be better. We came up with a packed lunch using various ingredients from the winter market. The market has some great egg vendors, and, a luxury to us in the middle of winter, loads of lovely fresh basil.

egg1

We combined the two into an egg salad, made creamy using Greek yogurt instead of the traditional mayonnaise. The result is a delicious and fresh tasting spread, great for pairing with bread, pita, or fresh veggies. Give it a try to spice up your lunchtime!

Thanks to Homestead Heritage for the eggs and Eden Farms for the basil!

Basil Egg Salad
 
by:
Serves: 4
What You Need
  • 8 eggs
  • 12 leaves fresh basil
  • ½ red onion
  • ½ cup Greek yogurt
  • 2 tablespoons Dijon mustard
  • ½ teaspoon kosher salt
  • Fresh ground pepper
What To Do
  1. Boil the eggs, using the Perfect Hard Boiled Eggs method.
  2. Peel and roughly chop the eggs. Thinly slice (chiffonade) 12 leaves of basil. Finely mince the ½ red onion.
  3. In a bowl, combine the eggs, basil, and red onion with ½ cup Greek yogurt, 2 tablespoons Dijon mustard, ½ 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).

 

 

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19 Comments

  • Reply
    Katrina @ Warm Vanilla Sugar
    February 6, 2012 at 7:25 am

    This sounds delightful! I’ve never added basil to my egg salad. For shame!

  • Reply
    Lauren @ Healthy Food For Living
    February 6, 2012 at 8:14 am

    I love egg salad, and always use Greek yogurt in place of mayo… so this recipe is right up my alley!

  • Reply
    Denise
    February 6, 2012 at 11:05 am

    Something strange is going on with me: I didn’t really like egg salads, but somehow I suddenly craved them and now eat them several times a week (no, not pregnant:p)
    Your version with greek yogurt sounds like a great idea and I love the addition of fresh basil; that smell always reminds me of summer (and I can use that during these cold winter days). Will try it tomorrow!

  • Reply
    erin
    February 6, 2012 at 11:09 am

    Yum! I love a good egg salad that’s not over taken with mayo. Looks delicious!

  • Reply
    Claire
    February 6, 2012 at 3:30 pm

    How serendipitous! I have some egg salad sitting in the fridge at work, and basil in my fridge at home leftover from another dish. After reading this I shall arrange a marriage between them today!

  • Reply
    Melissa @ Kids in the Sink
    February 6, 2012 at 5:14 pm

    Delicious! I love the idea about making lunch fun too. Can’t wait to see all that you come up with!

  • Reply
    Simply Tia
    February 7, 2012 at 6:55 am

    This salad is going and staying in the keeper pile. I love that there’s no mayo in it and I love how delicious it looks! Yummy!

  • Reply
    Jennifer @ Raisin Questions
    February 7, 2012 at 10:02 am

    What a beautiful egg salad!

  • Reply
    jackie @ marin mama cooks
    February 7, 2012 at 10:16 pm

    I always have eggs and fresh basil on hand so this is an easy pantry sandwich to make. I also love your idea of using greek yogurt in place of mayo.

  • Reply
    Melanie @ Just Some Salt and Pepper
    February 8, 2012 at 6:17 pm

    Yay! An egg salad recipe WITHOUT mayo!

  • Reply
    Renee
    February 8, 2012 at 7:45 pm

    I’m in California and I haven’t seen basil at our market for quite a while now – you’re lucky!

    This does look like a yummy pairing.

  • Reply
    Marilyn
    February 12, 2012 at 7:04 pm

    Just wanted to say this is the second recipe of yours that I’ve tried. Both were equally delicious! I’m part of the Purchased team and I wanted to say thanks for your support!

  • Reply
    Ashley
    February 13, 2012 at 3:01 pm

    Looks delicious! I just made a curry egg salad with greek yogurt. Definitely digging it much more than mayo. :)

  • Reply
    branny
    February 18, 2012 at 3:17 pm

    This looks great. I always forget about egg salad as a lunch option and my husband gets bored with his usual sandwiches.

  • Reply
    Jenn
    September 2, 2012 at 1:57 pm

    Made this today for lunch!! I will never make it another way again…this is so good! I actually forgot the onion, but thats ok:) I made it a little more figure friendly by using only 4 of the yolks. Thanks for the recipe…I would have never thought to use basil!

  • Reply
    Jacy
    May 31, 2013 at 2:41 am

    I just got done making this and it’s so good. I substituted fresh basil for dried, and it’s still amazing. I love this website! :)

    • Reply
      Sonja
      June 1, 2013 at 10:50 pm

      So glad you enjoyed it! Thanks for writing :)

  • Reply
    Sandy
    December 5, 2013 at 8:03 pm

    Eggcelent!! I had tis for dinner tonight, but substituted grated Pecorino Romano cheese for the salt. Also made a 2nd bowl and added a finely choppeed habanero chile. Both were fabuloso!!

    • Reply
      Sonja
      December 5, 2013 at 9:17 pm

      Yum! Your substitutions sound awesome! Glad you enjoyed it.

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