I’m not gonna lie, this Summer Egg Salad with Basil and Peas ticks a lot of my summer meal boxes! It combines seasonal greens with potatoes and eggs and a delicious herb dressing to make a salad which is great for a midweek dinner or a healthy veggie lunch. I made this the last time I had some friends around for lunch and they loved it – they each went home with the recipe!
While the eggs, potatoes, peas and beans are cooking, prepare the herb dressing. Once everything is cooked and still warm, stir all the ingredients together and serve! Couldn’t be simpler and you will be amazed at the flavor combination.
To make this version of Summer Egg Salad with Basil and Peas, you will need the following ingredients:
Place the potatoes in a pot with simmering water and cook for 5 minutes.
In a separate pot, boil the eggs for 8 minutes.
Add the beans to the potato pot and cook for another 5 minutes before adding the peas and cook for a further 2 minutes.
Once cooked, remove the eggs from the pot. Cool under cold running water. Shell the eggs carefully and cut each one in half.
In a large salad bowl, mix the olive oil, cider vinegar, English mustard powder, mint, basil, garlic and capers together with black pepper to taste.
Add the still warm vegetables to the dressing and mix well to coat. Add the lettuce and mix again.
Assemble the salad on individual plates. Top each one with 3 egg halves and freshly ground black pepper.
This Summer egg salad with basil & peas has a delicious mix of summer ingredients. Dressing the veggies while they are still warm means the flavors combine really well. Try it out soon and come back to leave a review below.
Healthy and delicious!
