Easy Egg Salad with Fresh Sweet Apricots
Meals don't come easier than this. This delicious quick dish is refreshing, crunchy, creamy and incredibly filling. Make this light egg salad for lunch or light dinner and enjoy with your favorite corn tortillas.
Servings: 6 Servings
Calories: 147kcal
Ingredients
- 6 - 8 hard-boiled eggs
- 1 medium-sized European cucumber peeled and chopped
- 1 red bell pepper chopped
- 3 - 4 fresh apricots pitted and chopped.
- 5 large fresh basil leaves shredded
- 2 garlic scape chopped
- 2 tablespoons extra virgin olive oil
- Salt and pepper
Instructions
- To boil the eggs, place them in a small saucepan and cover with cold water. Bring water to a full rolling boil over high heat. Turn off the heat and remove the pan from the stove. Cover the pan and let the eggs sit for 15 minutes. When the time is up, drain the eggs and submerge them in cold water to cool.
- With a sharp kitchen knife (or a serrated kitchen knife), cut the eggs in half through the shell. Spoon out the cooked egg yolk and whites.
- Place the eggs in a large bowl. Toss in the cucumber, bell pepper, apricots, basil, and garlic scape. While tossing, mash the eggs into smaller pieces with a wooden spoon.
- Pour over the olive oil—season to taste with salt, and black pepper. Stir until everything is well coated with the seasonings and the olive oil.
- Best served immediately, but you can refrigerate the egg salad up to two days in an airtight container. When ready to serve, stir the mixture a couple of times and spice it up with some more pepper.
Notes
- Can't find apricots? Replace them with one large peach or nectarine.
- Can't find garlic scapes? Replace them with chives or green scallions.
Nutrition
Calories: 147kcal | Carbohydrates: 7g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 187mg | Sodium: 65mg | Potassium: 225mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1288IU | Vitamin C: 30mg | Calcium: 46mg | Iron: 1mg
