Cucumbers and egg salad

Try this refreshing and satisfying Cucumbers and Egg Salad recipe featuring protein-packed eggs, crisp cucumbers, tangy pickles, and a creamy mayonnaise dressing. Perfect for a quick lunch or a light dinner!

  • 20 Apr 2025
  • Cook time 15 min
  • Prep time 10 min
  • 2 Servings
  • 4 Ingredients

Cucumbers and egg salad

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.

Ingredients:

4 eggs
200g
4 cucumbers
630g
4 pickles
150g
3 tbsp mayonnaise salad dressing
44g

Instructions:

1. Prepare the Eggs:
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.
2. Prepare the Cucumbers:
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.
3. Prepare the Pickles:
1. Chop the pickles into small, uniform pieces.
4. Mix the Ingredients:
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.
5. Season (Optional):
- You may add salt, pepper, or herbs to taste, but this is optional.
6. Chill and Serve:
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.

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.

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.

Nutrition Facts
Serving Size510 grams
Energy
Calories 250kcal13%
Protein
Protein 15g10%
Carbohydrates
Carbohydrates 16g5%
Fiber 2.32g6%
Sugar 7g7%
Fat
Fat 16g18%
Saturated 4.15g14%
Cholesterol 410mg-
Vitamins
Vitamin A 200ug22%
Choline 360mg65%
Vitamin B1 0.20mg17%
Vitamin B2 0.57mg43%
Vitamin B3 0.39mg2%
Vitamin B6 0.22mg13%
Vitamin B9 100ug25%
Vitamin B12 1.02ug42%
Vitamin C 10mg12%
Vitamin E 1.73mg12%
Vitamin K 80ug64%
Minerals
Calcium, Ca 140mg11%
Copper, Cu 0.15mg17%
Iron, Fe 2.76mg25%
Magnesium, Mg 60mg14%
Phosphorus, P 280mg22%
Potassium, K 690mg20%
Selenium, Se 33ug59%
Sodium, Na 920mg61%
Zinc, Zn 1.97mg18%
Water
Water 460g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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