Laura Mariano
Why Cucumbers and Egg Salad Is the Perfect Refreshing Dish
Welcome! If you’re craving something light, creamy, and satisfying, cucumber and egg salad might just be your new favorite go-to. This delightful dish combines the richness of hard-boiled eggs with the crisp freshness of cucumbers, all wrapped in a tangy, creamy dressing that’s both comforting and invigorating. It’s protein-packed, crunchy, and incredibly easy to whip up—perfect for busy days or relaxed gatherings.
Whether you’re planning a summer lunch, packing a picnic basket, hosting a potluck, or simply looking for a light dinner option, this salad fits the bill. It’s versatile enough to serve on its own, in sandwiches, or alongside grilled meats. Plus, it’s a crowd-pleaser that can be customized to suit any taste. Let’s dive into what makes this dish so special and how you can make it your own!
What Is Cucumbers and Egg Salad?
Cucumbers and egg salad is a chilled, creamy dish that brings a refreshing twist to the classic egg salad. At its core, it features chopped hard-boiled eggs and crisp cucumbers tossed in a rich dressing made from mayonnaise, yogurt, and mustard. The result is a harmonious blend of textures—smooth, crunchy, and velvety—with a flavor profile that’s both tangy and mellow.
This salad is beloved for its simplicity and adaptability. You can enjoy it as a sandwich filling, a side dish, or even as a light main course. Its cool, crisp nature makes it especially popular during warmer months, but it’s delicious year-round. Whether you’re a seasoned cook or a kitchen newbie, this recipe is easy to master and endlessly customizable. It’s proof that sometimes, the simplest combinations are the most satisfying.
Ingredient Breakdown: What You’ll Need
Here’s what you’ll need to create this refreshing salad:
- Base Ingredients:
- Hard-boiled eggs (6–8, chopped)
- Cucumbers (English or Persian preferred for fewer seeds and better crunch)
- Creamy Dressing:
- Mayonnaise
- Greek yogurt or sour cream
- Dijon or spicy mustard
- Flavorful Add-ins (optional but recommended):
- Red onion (finely diced)
- Dill pickles (chopped)
- Celery or radish (for crunch)
- Chives or fresh dill
- Seasonings:
- Salt and pepper
- Garlic powder
- Paprika (for a hint of warmth)
- Optional Enhancements:
- Bacon bits
- Lemon juice (for brightness)
- Feta cheese (for tangy richness)
Tip: Use seedless cucumbers or scoop out the seeds to prevent excess moisture and keep your salad crisp.
Step-by-Step Instructions
- Boil the Eggs: Place eggs in a pot of cold water, bring to a boil, then simmer for 10–12 minutes. Cool under cold water, peel, and chop.
- Prep the Cucumbers: Dice cucumbers into small cubes. Pat dry thoroughly with paper towels to remove excess moisture.
- Mix the Base: In a large bowl, combine chopped eggs, cucumbers, and any optional add-ins like red onion, pickles, or celery.
- Make the Dressing: In a separate bowl, whisk together mayonnaise, yogurt or sour cream, mustard, and seasonings (salt, pepper, garlic powder, paprika).
- Combine: Pour the dressing over the egg mixture. Stir gently to coat everything evenly without breaking up the eggs too much.
- Chill: Cover and refrigerate for at least 30 minutes to let the flavors meld and the salad firm up.
- Garnish & Serve: Sprinkle with fresh dill or a dash of paprika before serving.
Tip: For extra crunch, add diced celery or radish just before serving to maintain their texture.
Taste & Texture Profile
This salad is a delightful balance of creamy and crisp. The hard-boiled eggs provide a rich, velvety base, while the cucumbers add a refreshing crunch that keeps each bite light and invigorating. The dressing brings it all together with a smooth, tangy flavor—thanks to the mustard and yogurt or sour cream—that cuts through the richness without overpowering.
Add-ins like pickles or red onion introduce a subtle zing, while herbs like dill or chives elevate the freshness. The result? A dish that’s satisfying yet light, indulgent yet wholesome. It’s the kind of salad that feels comforting and energizing all at once—perfect for any occasion.
“Cucumbers & Egg Salad – Fresh, Creamy & Easy!”
Equipment
- Medium saucepan (for boiling eggs)
- Mixing bowls (1 large, 1 small)
- Whisk
- Knife and cutting board
- Paper towels
- Spoon or spatula
Ingredients
- 6 hard-boiled eggs, chopped
- 1 large English cucumber (or 2 Persian cucumbers), diced and patted dry
- 3 tbsp mayonnaise
- 2 tbsp Greek yogurt or sour cream
- 1 tsp Dijon or spicy mustard
- 2 tbsp red onion, finely diced (optional)
- 2 tbsp dill pickles, chopped (optional)
- 2 tbsp celery or radish, diced (optional)
- 1 tbsp fresh dill or chives, chopped
- ¼ tsp garlic powder
- Salt and pepper to taste
- Paprika for garnish
- Optional: bacon bits, lemon juice, or crumbled feta
Instructions
- Boil Eggs: Place eggs in a saucepan, cover with water, bring to a boil, then simmer for 10–12 minutes. Cool under cold water, peel, and chop.
- Prep Cucumbers: Dice cucumbers and blot with paper towels to remove excess moisture.
- Mix Base: In a large bowl, combine chopped eggs, cucumbers, and optional add-ins like onion, pickles, or celery.
- Make Dressing: In a small bowl, whisk together mayonnaise, yogurt or sour cream, mustard, garlic powder, salt, and pepper.
- Combine: Pour dressing over the egg mixture and stir gently to coat evenly.
- Chill: Cover and refrigerate for at least 30 minutes.
- Serve: Garnish with fresh dill or paprika. Serve chilled in bowls, lettuce cups, or on toast.
Notes
- Use older eggs for easier peeling.
- Greek yogurt adds protein and tang while lightening the dressing.
- For extra crunch, add celery or radish just before serving.
- Avoid freezing—texture will change.
- Add lemon zest or vinegar if the salad tastes too rich.
- Best enjoyed within 2 days; stir before serving.
