egg salad with cucumber

Egg Salad With Cucumber


  • 6 hard-boiled eggs, peeled and chopped
  • 1 cucumber, diced
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
  • Salt and pepper, to taste
  • Optional: sliced green onions or chives for garnish


  1. Prepare the Eggs:
    • Place the eggs in a saucepan and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 10 minutes.
    • Once cooked, transfer the eggs to a bowl of ice water to cool. Once cooled, peel the eggs and chop them into bite-sized pieces.
  2. Prepare the Cucumber:
    • Peel the cucumber if desired, then dice it into small pieces. You can remove the seeds if you prefer a less watery salad.
  3. Make the Dressing:
    • In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, and chopped dill until well combined. Season with salt and pepper to taste.
  4. Combine Ingredients:
    • In a large mixing bowl, combine the chopped eggs and diced cucumber.
    • Pour the dressing over the egg and cucumber mixture and gently toss until everything is evenly coated.
  5. Chill:
    • Cover the bowl with plastic wrap and refrigerate the egg salad for at least 30 minutes to allow the flavors to meld together.
  6. Serve:
    • Once chilled, give the egg salad a final stir and taste for seasoning. Adjust with more salt and pepper if needed.
    • Serve the egg salad on its own, on top of salad greens, or as a sandwich filling. Garnish with sliced green onions or chives if desired.
  7. Enjoy:
    • Enjoy this refreshing and flavorful Egg Salad with Cucumber as a light lunch, snack, or side dish. It’s perfect for picnics, potlucks, or as a quick and easy meal option any day of the week!

This egg salad with cucumber is creamy, tangy, and filled with fresh flavors. It’s a great way to use up hard-boiled eggs and makes for a satisfying and nutritious meal.

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