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]
[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
Yield: 4 servings
Amount Per Serving
- Calories: 176
- Total Fat: 13.4g
- Cholesterol: 215 mg
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
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.
Remove from the water and cool completely. Peel eggs and chop.
Place eggs, cucumber, dill pickles in a medium salad bowl. Stir in the mayonnaise.
Refrigerate for 2 hours or until thoroughly chilled. Cucumber and Egg Salad is ready to serve.Enjoy!
- Serve on buns or toast.