This cucumber and egg salad is a creamy blend of hard-boiled eggs, mayonnaise, and both fresh and pickled cucumbers. It’s simple to make and tastes great on sandwiches or crackers.
PREPARATION TIME
Prep Time:10 mins
Cook Time:15 mins
Additional Time:1 hr
Ingredients
4 large eggs
4 small seedless cucumbers
4 small dill pickles
3 tablespoons mayonnaise
Directions
Place eggs in a saucepan and cover completely with cold water; bring to a boil. Cover, remove from the heat, and let stand for 10 to 12 minutes. Transfer eggs to a colander and run under cold water to cool.
Peel and chop eggs. Chop cucumbers and pickles.
Combine eggs, cucumbers, pickles, and mayonnaise in a bowl; mix until well blended. Cover and refrigerate until chilled, about 1 hour.
Nutrition Facts (per serving)
| 176 | Calories |
| 13g | Fat |
| 8g | Carbs |
| 8g | Protein |
