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Cucumber Egg Salad

Creamy Cucumber Egg Salad Recipe

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 2 to 3
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 4 large eggs, hard-boiled and cooled
  • 1 cup diced English cucumber (about 1 small)
  • 3 tbsp mayonnaise
  • 2 tbsp plain Greek yogurt
  • 2 tbsp chopped fresh dill
  • 1 tsp whole-grain mustard
  • 1 tsp fresh lemon juice
  • Salt and freshly ground black pepper, to taste

Method
 

  1. Boil eggs: cover with cold water, bring to a boil, cover, remove from heat, and let sit 10 to 12 minutes. Cool in ice water, then peel.
  2. Toss diced cucumber with ΒΌ tsp salt in a strainer over a bowl. Drain 10 minutes, then pat dry.
  3. Whisk mayonnaise, yogurt, mustard, lemon juice, and pepper. Fold in chopped eggs and cucumber.
  4. Fold in fresh dill. Serve right away or chill 30 minutes for the flavors to blend.

Notes

The total time does not include the time needed to cool the eggs completely; that can be done ahead. If you start with already-cooked eggs, the prep time drops to about 10 minutes. The salad is best eaten within 2 days and tastes even better after a short chill.