Cucumbers and egg salad
Cucumbers and egg salad combines the crispness of cucumbers with chopped boiled eggs and pickles, all bound together with creamy mayonnaise. It’s an easy, nutritious dish that works well as a light lunch or a refreshing side.
Cook time 15 min
Prep time 10 min
Ingredients:
4 eggs4 cucumbers
4 pickles
3 tbsp mayonnaise salad dressing
Cucumbers and egg salad is a refreshing and nutritious dish that combines the crisp texture of cucumbers with the rich, creamy flavor of eggs and pickles. This easy-to-make salad is perfect for a light lunch or a side dish for your main course. Follow this simple recipe to create a delicious and satisfying salad that everyone will love.
Instructions:
1. Place the eggs in a saucepan and cover them with cold water.
2. Bring the water to a boil over medium-high heat.
3. Once boiling, reduce the heat to medium-low and let simmer for 10 minutes.
4. Remove from heat and transfer the eggs into a bowl of ice water to cool.
5. Once cooled, peel the eggs and chop them into small pieces.
1. Wash the cucumbers thoroughly under cold running water.
2. Peel the cucumbers (optional based on preference).
3. Cut the cucumbers lengthwise and then slice them into thin half-moons or bite-sized pieces.
1. Chop the pickles into small, uniform pieces.
1. In a large mixing bowl, combine the chopped eggs, cucumbers, and pickles.
2. Add 3 tablespoons of mayonnaise salad dressing to the bowl.
3. Gently toss all the ingredients together until they are evenly coated with the mayonnaise dressing.
- You may add salt, pepper, or herbs to taste, but this is optional.
1. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
2. Serve chilled as a light and refreshing side dish.
This cucumbers and egg salad is a delightful blend of flavors and textures that is sure to become a favorite. Its simplicity makes it an excellent choice for any meal, whether you're hosting a casual get-together or preparing a quick lunch. Enjoy this refreshing salad on its own or pair it with your favorite dishes for a complete and satisfying meal.
Cucumbers and egg salad FAQ:
Boil the eggs for 10 minutes to ensure they are hard-boiled. After boiling, transfer them to ice water to cool before peeling.
Yes, you can substitute mayonnaise with Greek yogurt for a lighter option or use avocado for a creamy texture without the mayonnaise.
English cucumbers or Kirby cucumbers are ideal as they are crisp and have fewer seeds, enhancing the salad's texture.
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. It's best served fresh.
Consider adding salt, pepper, dill, or fresh herbs like parsley to complement the flavors, but these are optional.
Cooking Tips:
- Boil the eggs perfectly: For perfectly boiled eggs, place them in a pot and cover with cold water. Bring to a boil, then reduce the heat to low and simmer for 10-12 minutes. Transfer the eggs to an ice bath to cool before peeling.
- Use fresh cucumbers: Choose firm, fresh cucumbers for the best texture and flavor. English cucumbers work well as they have fewer seeds and a thinner skin.
- Customize the dressing: You can adjust the mayonnaise salad dressing to taste. Add a squeeze of lemon juice or a dash of mustard for extra zing.
- Keep it chilled: For the best results, chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
- Add some herbs: Consider adding fresh herbs like dill, parsley, or chives to enhance the flavor of the salad.
Nutrition Facts
2 ServingsCalories 250kcal
Protein 15g
Carbohydrates 16g
Fiber 2.32g
Sugar 7g
Fat 16g
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