Cucumbers and Egg Salad is a refreshing and simple salad that typically combines sliced cucumbers and hard-boiled eggs with a creamy dressing. It’s a great summer dish that’s easy to make.

Ingredients:

• 2 cucumbers, thinly sliced
• 4 hard-boiled eggs, peeled and chopped
• 1/4 cup chopped fresh dill (optional)
• 1/2 cup plain Greek yogurt or mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar or lemon juice
• Salt and pepper to taste

Instructions:

1. Prepare the Dressing: In a small bowl, whisk together the Greek yogurt (or mayonnaise), Dijon mustard, white wine vinegar (or lemon juice), salt, and pepper. Adjust seasoning to taste.
2. Combine Ingredients: In a large mixing bowl, combine the sliced cucumbers, chopped hard-boiled eggs, and chopped fresh dill (if using).
3. Add Dressing: Pour the dressing over the cucumber and egg mixture. Gently toss until everything is evenly coated with the dressing.
4. Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled as a side dish or a light lunch.
5. Optional Garnish: You can garnish with extra dill leaves or a sprinkle of paprika before serving, if desired.

This salad is crisp, creamy, and makes a great addition to any meal, especially in warmer weather. Enjoy!