Creamy Cucumber Egg Salad with Fresh Dill

This creamy cucumber egg salad with fresh dill is the kind of lunch you look forward to all morning. It has all the richness of classic egg salad, but the crisp cucumber and fragrant herb keep it light and bright.

Pile it onto toasted bread, tuck it into a pita, or just eat it with a spoon. It comes together fast with a few simple ingredients you probably already have.

What Makes This Egg Salad Different

Most egg salads are all about the creamy dressing, and this one gets that richness from a mix of mayo and Greek yogurt, plus the yolks themselves. But the real star is the cucumber. By salting it first, we pull out the extra water so the salad stays creamy, never watery, even after a day in the fridge.

Fresh dill and a tiny bit of whole-grain mustard add a tangy, herby note that cuts through the richness perfectly. It’s the kind of salad that feels special without any extra work.

Ingredients

• 4 large eggs: hard-boiled and cooled
• 1 cup diced English cucumber (about 1 small): no need to peel; Persian cucumbers work too
• 3 tbsp mayonnaise: good-quality full-fat for the best texture
• 2 tbsp plain Greek yogurt: full-fat keeps it creamy; sour cream can stand in
• 2 tbsp chopped fresh dill: don’t substitute dried here, the fresh brightness is key
• 1 tsp whole-grain mustard: adds a subtle tang and texture
• 1 tsp fresh lemon juice: brightens the whole salad
• Salt and freshly ground black pepper: to taste

Variations / Substitutions

• Herb swap: chives or flat-leaf parsley work well if you don’t have dill.
• Make it spicy: add a small pinch of cayenne or a few drops of hot sauce to the dressing.
• Dairy-free: use all mayonnaise and skip the yogurt, or use a dairy-free yogurt alternative.
• Add some crunch: fold in finely diced celery or a handful of toasted sunflower seeds.

For another picnic classic, try Classic Deviled Eggs.

How to Make Creamy Cucumber Egg Salad

Step 1: Boil the Eggs

Place the eggs in a saucepan and cover them with cold water by about an inch. Bring the water to a rolling boil over high heat. As soon as it boils, cover the pan, remove it from the heat, and let the eggs sit for 10 to 12 minutes (10 minutes for a slightly jammy center, 12 for fully set yolks).

The eggs will feel firm when you nudge them. Transfer them immediately to a bowl of ice water and let them cool completely before peeling. The ice bath stops the cooking and helps prevent a green ring around the yolk.

Step 2: Salt the Cucumber

While the eggs cool, dice the cucumber into small, even pieces, about ¼ inch. Toss the diced cucumber with ¼ tsp of salt in a fine-mesh strainer set over a bowl. Let it drain for at least 10 minutes, then pat the pieces very dry with paper towels.

You’ll see a small pool of liquid in the bowl underneath, that’s the salt pulling out the cucumber’s excess water. Rinsing and drying the cucumber after this step keeps the salad from getting watery.

Step 3: Whisk the Dressing

Peel the cooled eggs and chop them into small, chunky pieces. In a medium bowl, whisk together 3 tbsp mayonnaise, 2 tbsp Greek yogurt, 1 tsp whole-grain mustard, 1 tsp lemon juice, and a few cracks of black pepper. Add the chopped eggs and the drained cucumber, then fold everything together until evenly coated.

The dressing should be thick and coat every piece without pooling at the bottom. Give it a taste and add a little more salt if it needs it.

Step 4: Fold in the Dill and Serve

Gently fold in the 2 tbsp chopped fresh dill. You can serve the salad right away, but it’s even better after 30 minutes in the fridge so the flavors meld. Spoon it onto buttered toast, into a lettuce cup, or just enjoy it straight from the bowl.

The dill stays bright and fragrant, and the cucumber keeps its crunch. For the prettiest presentation, top each serving with an extra sprig of dill.

A Few Notes Before You Start

• Salting the cucumber is not optional.: It’s the single step that keeps the salad creamy instead of soupy. Don’t skip it.
• Older eggs peel more easily.: If you can, use eggs that have been in the fridge for a week or so. Very fresh eggs tend to stick to the shell.
• Add a briny twist.: Stir in a teaspoon of capers or chopped cornichons for a sharp, salty bite.
• Refresh leftovers before serving.: The dill may lose some color after a day, so fold in a little extra fresh dill just before you eat.

Scale the recipe to the number of eggs you have:

Eggs	Mayo	Yogurt	Dill	Cucumber
2	1½ tbsp	1 tbsp	1 tbsp	½ cup diced
4	3 tbsp	2 tbsp	2 tbsp	1 cup diced
6	4½ tbsp	3 tbsp	3 tbsp	1½ cups diced

Mustard and lemon juice stay about the same for each batch, but you can adjust them to your taste.

Keeping Leftovers Fresh

• Refrigerate:: Store the salad in an airtight container for up to 2 days. It’s best after a 30-minute chill, but it will hold its texture well.
• Serve cold:: There’s no need to reheat this salad, just spoon it straight from the fridge. If any liquid separates, give it a quick stir.

What to Serve with This Egg Salad

This salad is wonderful on thick slices of toasted sourdough bread, the mild tang in the bread plays well with the creamy egg. Pair it with a bowl of roasted tomato soup for a cozy lunch. For a lighter option, scoop it into crisp butter lettuce cups or endive leaves.

Frequently Asked Questions

Can I use dried dill instead of fresh?

Fresh dill really makes this salad. If you must use dried, stir in 1 teaspoon, but the flavor will be more muted and the salad won’t have that same bright, green pop.

What if I don’t have Greek yogurt?

You can use an equal amount of sour cream for a tangier dressing, or simply use more mayonnaise. The salad will be a bit richer either way.

Is this salad gluten-free?

Yes, all the ingredients are naturally gluten-free. Just be sure the mustard you use doesn’t have added malt vinegar if you’re very sensitive.

Can I use store-bought hard-boiled eggs?

Absolutely. Pre-cooked eggs from the grocery store work just fine and cut down on prep time. Skip straight to the cucumber salting step.