The glories of summer are captured in this pale green egg salad redolent of fresh basil, green onions, and crunchy cucumbers. Serve it surrounded by greens or tucked into pita loaves or slices of crusty bread for a satisfying lunch.

Ingredients

　　6 hard-cooked eggs, diced (2 cups)

　　3/4 cup seeded, diced cucumbers (about 1/2 cucumber)

　　1/4 cup minced shallots

　　1/2 cup sliced green onions (green part only)

　　3 tablespoons lightly packed chopped fresh basil

　　1/2 cup mayonnaise

　　1/4 teaspoon kosher salt

　　1/4 teaspoon freshly ground pepper

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　　From Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes by Janice Cole. Text copyright © 2011 by Janice Cole; photographs copyright © 2011 by Alex Farnum. Published by Chronicle Books LLC.