This cucumber egg salad takes a familiar lunch staple and adds a bright crunch. Diced cucumbers provide a crisp texture that balances the softness of hard-boiled eggs. A blend of mayonnaise and plain yogurt keeps the dressing creamy but light.
Jump to:
You can make this dish from start to finish in twenty minutes. It works well for meal prep or a fast weekday lunch. Fresh basil and chives bring an herbal note that ties the ingredients together.
Why You'll Love This Recipe
- Removing the seeds from the cucumber prevents the salad from becoming watery as it sits
- Using a mix of mayonnaise and yogurt creates a balanced dressing that is not too heavy
- Chilling the hard-boiled eggs in an ice bath stops the cooking process and makes them easier to peel
Essential Ingredients
- Eggs: Large eggs work well here. Older eggs are generally easier to peel after boiling than very fresh ones.
- Cucumber: English or Persian cucumbers are good choices because they have thinner skins and fewer seeds.
- Yogurt: Plain non-fat or low-fat yogurt works. Greek yogurt will make the dressing thicker.
- Herbs: Fresh basil and chives give the salad a bright flavor. You can swap them for dill or parsley if you prefer.
- Shallot: This provides a mild onion flavor. Red onion is a suitable alternative if you chop it very fine.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Boil the eggs: Start by cooking the eggs until hard-boiled. Cool them quickly in an ice bath so they are easy to peel. Dice the cooled eggs into small, even pieces.
Mix the dressing: Whisk the mayonnaise, yogurt, and lemon juice together in a medium bowl. This forms the creamy base of the salad. Mixing the wet ingredients first ensures the dressing coats the eggs evenly.
Combine the salad: Fold the diced eggs, cucumber, shallot, and fresh herbs into the dressing. Stir gently so the eggs keep their shape. Season the mixture with salt, pepper, and a dash of hot sauce if you like a little heat.
You Must Know
- For food safety, eggs must be cooked until both the yolks and whites are firm, reaching an internal temperature of 160°F (71°C)
- Dice the cucumber and eggs to roughly the same size so every bite has a consistent texture
- If the salad sits in the fridge for a day, give it a quick stir before serving to redistribute the dressing
Serving Ideas
Serve this salad scooped onto toasted bread, inside a wrap, or over a bed of mixed greens. It also pairs well with a side of potato chips or fresh fruit.
Storing & Reheating
Store leftover egg salad in an airtight container in the refrigerator for up to three days. Do not freeze this recipe because the cucumbers will become mushy and the mayonnaise dressing will separate when thawed. Serve cold straight from the fridge.
FAQ
Can I make this salad ahead of time?
Yes, you can prepare the salad a day in advance. Keep it in a sealed container in the fridge until you are ready to eat.
How do I keep the cucumber from making the salad soggy?
Scoop out the seeds before dicing the cucumber. The seeds hold the most moisture.
Can I use only mayonnaise for the dressing?
You can replace the yogurt with an equal amount of mayonnaise if you prefer a richer dressing.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Cucumber Egg Salad
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
Hard-boiled eggs and crisp cucumbers are folded into a creamy dressing made with mayonnaise, yogurt, and fresh herbs.
Ingredients
- 6 large eggs
- 1 cup (150 g) diced cucumber, seeds removed
- 1/4 cup (40 g) finely diced shallot
- 3 tablespoons chopped fresh basil
- 3 tablespoons chopped fresh chives
- 1/4 cup (60 g) mayonnaise
- 1/4 cup (60 g) plain non-fat yogurt
- 1 1/2 teaspoons (7 ml) fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon hot sauce or ground cayenne pepper (optional)
Instructions
- Place the eggs in a saucepan and cover them with cold water by one inch.
- Bring the water to a rolling boil over high heat.
- Remove the pan from the heat, cover it, and let the eggs sit for 12 minutes. For food safety, eggs should reach an internal temperature of 160°F (71°C) or have firm yolks and whites.
- Transfer the eggs to a bowl of ice water and let them cool for 5 minutes before peeling and dicing them into 1/4-inch pieces.
- In a medium mixing bowl, whisk together the mayonnaise, yogurt, and lemon juice.
- Add the diced eggs, cucumber, shallot, basil, and chives to the dressing.
- Stir the mixture gently until all the ingredients are evenly coated.
- Season the salad with kosher salt, black pepper, and hot sauce if using.
- Taste and adjust the seasoning before serving.
Notes
- For food safety, eggs must be cooked until both the yolks and whites are firm, reaching an internal temperature of 160°F (71°C).
- Dice the cucumber and eggs to roughly the same size so every bite has a consistent texture.
- If the salad sits in the fridge for a day, give it a quick stir before serving to redistribute the dressing.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: American
