Ingredients:
- 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
Instructions:
- 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.
- 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.
- 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.
- 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.
- Chill:
- Cover the bowl with plastic wrap and refrigerate the egg salad for at least 30 minutes to allow the flavors to meld together.
- 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.
- 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.