Cucumbers And Egg Salad recipe

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Ingredients

4 eggs
4 small seedless cucumbers
4 small dill pickles
3 tablespoons mayonnaise

Nutrition Info

176.2 calories
carbohydrate: 8 g
cholesterol: 189.9 mg
fat: 13.4 g
fiber: 1.2 g
protein: 7.6 g
saturatedFat: 2.9 g
servingSize: -
sodium: 606.3 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool.

  2. Peel eggs. Chop into eighths, and transfer to a medium salad bowl.

  3. Cube cucumbers and pickled cucumbers, and add to eggs. Mix in mayonnaise. Refrigerate until thoroughly chilled.

Recipe Yield

4 servings

Recipe Note

This is a creamy combination of fresh and pickled cucumbers. It is simple, cool, and goes with everything!

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