I have a certain penchant for egg salad. My mother would rarely make it, but, oh goodness, when she did...
Eggy, mayonnaise-y, heaven.
I rarely make it myself, particularly after I saw just how much mayo went into it. Also, after years of bad deli experiences, my longing for it fizzled and slowly died.
But then I found myself with a bunch of hard boiled eggs on my hands. In a fit of "hardboiling" for the "Fish and Broad Bean Salad" recipe, I had boiled an entire carton of eggs and I was left with many many hard boiled leftovers with little to do with them.
If there was ever a time to justify egg salad...
But my fears about mayo overdose remained and so I trawled the internet searching for an egg salad that downplayed the white stuff and front-loaded other ingredients.
And Epicurious.com came to my rescue. Their recipe for an egg salad infused with cucumber and basil seemed exactly what I was looking for. Yes, it still called for 1/2 cup of mayonnaise, but I could work with this. After a little tweaking, I found myself in the possession of a fresh "healthier" version of egg salad that was absolutely phenomenal. Enough mayo had gone into the recipe to evoke memories of the mayo-drenched creations of my past, but supplementing some of the mayo with yogurt, plus the addition of cucumber, basic, and celery, gave it a much more refined feeling.
This recipe may not satisfy everyone's yen for egg salad (after all, I ended up only putting 3 eggs into it), but for me, it was the perfect balance.
3 hard-cooked eggs, diced
3/4 cup seeded, diced cucumbers (about 1/2 cucumber)
1/4 cup minced shallots
1/2 cup sliced green onions (green part only)
2 celery stalks (chopped)
3 tablespoons lightly packed chopped fresh basil (I used probably about 5 tbsp)
1/4 cup mayonnaise (I also used a blend between regular mayo and a onion/mustard mayo I had found at Tesco)
1/4 cup Greek yogurt
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 teaspoon white pepper
Gently combine the eggs, cucumbers, shallots, celery, green onions, and basil in a medium bowl. Stir in the mayonnaise, yogurt, salt, and peppers.
Store in the refrigerator for up to three days.