cucumber basil and egg salad - yield 4


Papetti's® Easy Eggs® Liquid Egg Whites #91820 2 cup(s)
cooking spray as needed
green onions, chopped 4
shallot, minced 1 oz.
cucumber, small-diced 3 1/2 oz.
fresh basil, chopped 2 Tbs.
lemon juice 1 tsp.
mayonnaise 1/2 cup(s)
kosher salt to taste
black pepper Tbs.
Cucumber Basil Egg Salad
quick tips
  • For a sandwich option, serve on whole wheat toast
  • Daypart suggestion: appetizer or lunch


  • 1.Coat nonstick sauté pan with cooking spray. Heat over medium-low heat. Add egg whites and cook until done, stirring minimally. Remove from pan and cool in refrigerator.
  • 2.Once cool, dice egg whites into small cubes.
  • 3.In medium mixing bowl, combine green onions, shallots, cucumber, basil, lemon juice and mayonnaise. Mix well.
  • 4.Fold in diced egg whites. Season to taste with salt and pepper.
  • 5.Serve on a bed of baby spinach with crackers or crostini.

Nutrition Facts

  • Serving Size (g)
  • Servings Per Container
  • Amount Per Serving
  • Calories Calories from Fat
  • % Daily Value*
  • Total Fat g
    • Saturated Fat g
    • Trans Fat g
  • Cholesterol mg
  • Sodium mg
  • Total Carbohydrate g
    • Dietary Fiber g
    • Sugars g
  • Protein g
Vitamin A % Vitamin C %
Calcium % Iron %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g
Calories per gram:
Fat 9 · Carbohydrate 4 · Protein 4