How To Make Summer Egg Salad with Basil & Peas
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 6 large eggs
- 1 cup peas, fresh or frozen
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
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Boil the eggs: Place the eggs in a pot and cover with water. Bring to a boil, then reduce heat to low and let simmer for 9 minutes. Remove from heat and immediately transfer eggs to an ice bath to cool. Peel and roughly chop the eggs.
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Cook the peas: If using fresh peas, blanch them in boiling water for 2 minutes, then drain and rinse with cold water. If using frozen peas, thaw them according to package instructions. Set aside.
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In a large bowl, combine the chopped eggs, peas, and chopped basil.
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In a separate small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
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Pour the dressing over the egg and pea mixture and gently toss until well coated.
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Serve the salad chilled and enjoy!
Nutrition
- Calories : 250kcal
- Total Fat : 15g
- Saturated Fat : 3.5g
- Cholesterol : 378mg
- Sodium : 470mg
- Total Carbohydrates : 9g
- Dietary Fiber : 3g
- Sugar : 3g
- Protein : 17g
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