Egg salad with cucumber and basil Recipe

• 8 hard-boiled eggs, peeled
• 200 g (1 1/3 cup ) cucumber, peeled
• 40 g (¼ cup) onion, finely chopped
• 60 g (½ cup) green onions, sliced green part only
• 4 g (3 tbs) fresh basil, chopped
• 170 g (3/4 cup) mayonnaise
• ¼ tsp sea salt
• ¼ tsp freshly ground pepper

Directions

1.

Quarter and slice the eggs. Put them in a medium salad bowl.

2.

Divide the cucumber lengthwise and remove the middle with seeds. Cut into thin slices.

3.

Add chopped onion, spring onions, basil, mayonnaise, salt and pepper to the eggs.

4.

Gently combine all the ingredients. Store in the refrigerator for up to three days.