Cucumbers And Egg Salad

Cucumbers And Egg Salad

58
Eva Ryder 0

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

Ingredients 25 m {{adjustedServings}} servings 176 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 215 mg
  • 72%
  • Sodium:
  • 606 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews 58

  1. 68 Ratings

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PainterCook
4/12/2004

Egg salad is one of those funny dichotomies -- I love to eat it, but the idea of making it kind of grosses me out. Add pickles to the smell of it and we're really walking on thin shells. I survived the undertaking and got more adventurous, tossing in some finely chopped green olives, an inner rib of celery, a teaspoon of dijon mustard, and a pinch of freshly cracked pepper. Thanks for the recipe, and grazie for the starting line. Simple, versatile egg salad with a twist or two. Enjoy!

Flower Fan
1/28/2004

Delicious! I used regular cucumbers and DILL relish (didn't have dill pickles). Added some salt & pepper. Will definately make again!

BISHTONK
1/28/2004

I am 5 months pregnant--craving boiled eggs and cucumbers. This recipe is Perfect and Very tasty. My picky eater daughter also likes it. I will definitely be making this again. Thanks for the recipe.