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
- eggs: 4 piece
- seedless cucumbers: 4 piece
- dill pickles: 4 piece
- mayonnaise: 3 Tbsp
Metric Conversion
Stages of cooking
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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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Peel and chop eggs. Chop cucumbers and pickles.
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Combine eggs, cucumbers, pickles, and mayonnaise in a bowl; mix until well blended. Cover and refrigerate until chilled, about 1 hour.
