Cucumbers And Egg Salad Recipe

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A creamy combination of eggs, fresh cucumbers and pickled cucumbers. This is a tasty variation of the traditional egg salad. Easy and satisfying. Check it out the Cucumbers And Egg Salad recipe here.

[one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 15 minutes[/one_third] [one_third_last] Servings: 4 [/one_third_last]

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[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

  • 4 eggs
  • 4 small dill pickles
  • 4 small seedless cucumbers, cubed
  • 3 tbsp mayonnaise

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Yield: 4 servings

Amount Per Serving

  • Calories: 176
  • Total Fat: 13.4g
  • Cholesterol: 215 mg

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Directions:
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

Step 1

Place eggs in a saucepan and cover completely with cold water. Bring to a boil then cover and remove from the heat. Let eggs stand in hot water for 12 minutes or until hard cooked.
Step 2

Remove from the water and cool completely. Peel eggs and chop.
Step 3

Place eggs, cucumber, dill pickles in a medium salad bowl. Stir in the mayonnaise.
Step 4

Refrigerate for 2 hours or until thoroughly chilled. Cucumber and Egg Salad is ready to serve.Enjoy!

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  • Serve on buns or toast.

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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!
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