Description
Hard-boiled eggs and crisp cucumbers are folded into a creamy dressing made with mayonnaise, yogurt, and fresh herbs.
Ingredients
Scale
- 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