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.
Ingredients
- 4 large eggs
- 4 small seedless cucumbers
- 4 small dill pickles
- 3 tablespoons mayonnaise
Instructions
-
1
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.
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2
Peel and chop eggs. Chop cucumbers and pickles.
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3
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
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