“Cucumbers & Egg Salad – Fresh, Creamy & Easy!”
This Cucumbers and Egg Salad is a refreshing twist on a classic! Creamy, protein-packed eggs are combined with crisp cucumber slices, tangy mayo, and a hint of Dijon mustard for a light yet satisfying dish. Perfect for spring and summer lunches, picnics, or as a sandwich filling, this salad is easy to make and full of flavor. Add fresh dill or chives for a herby finish and serve chilled for the ultimate cool and creamy bite.
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.