Basil Egg Salad

This egg salad is a great way to use leftover Easter eggs. It's best enjoyed the day it's made.

Recipe inspired by Ina Garten's Tomato Sandwich with Basil Mayonnaise

Course Salad
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Yield 3 generous sandwiches
Calories 336 kcal


  • 6 large hard-boiled eggs , peeled*
  • 1/3 cup mayonnaise
  • 2 tablespoons chopped basil
  • 1 teaspoon extra virgin olive oil
  • 1/4 teaspoon fresh lemon juice
  • 1/4 teaspoon minced garlic
  • 1/4 teaspoon kosher salt
  • freshly ground pepper
US Customary - Metric


  1. In a small bowl, whisk together mayonnaise, basil, extra virgin olive oil, lemon juice, garlic, and salt. Set aside.
  2. Chop eggs to desired size (I prefer mine on the finely-chopped side). In a medium bowl, fold together chopped eggs and enough basil mayonnaise to your liking.** Season to taste with salt and pepper. Serve on toasted bread or rolls with sliced tomato and spring greens.

Recipe Notes

*Everyone has a favorite method for boiling eggs; I've lost track of how many I've read over the years! Mine is as follows: Place large eggs in a heavy-bottomed saucepan and add enough room temperature water to cover by 1-2 inches. Bring to a boil, and maintain a gentle bubble for 30 seconds. Remove from heat, cover, and let eggs stand in the hot water for 12 minutes. Use a slotted spoon to immediately transfer eggs to a bowl of ice water to stop the cooking process. Cool the eggs in the ice water for 10-15 minutes. Peel under cool running water.

**I prefer a creamy egg salad, so I use most of the basil mayonnaise, usually only having a tablespoon or two leftover. If you prefer your egg salad to be drier, add less. Leftover mayonnaise is delicious on chicken or roast beef sandwiches, or even as a dip for French fries, so don't throw it away! It keeps well, covered, in the refrigerator, for a few days.