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]
- 4 eggs
- 4 small dill pickles
- 4 small seedless cucumbers, cubed
- 3 tbsp mayonnaise
[/tab] [tab]
Yield: 4 servings
Amount Per Serving
- Calories: 176
- Total Fat: 13.4g
- Cholesterol: 215 mg
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!
[/tab] [tab]
- Serve on buns or toast.
[/tab] [/tabs]