Cucumber Egg Salad

There’s something about the cool crunch of cucumber against creamy, golden-yolked eggs that feels instantly invigorating.

This cucumber egg salad is a light, crisp meal that comes together in minutes—perfect for quick lunches, easy sandwiches, or a simple, no-fuss supper.

It’s ideal for busy weeknights, meal-preppers, and anyone who loves fresh, clean flavors without spending much time in the kitchen.

I first leaned on this recipe after a long summer day when turning on the stove felt unbearable. I boiled a few eggs in the morning, forgot about dinner, and suddenly it was 7 p.m.

Tossing chilled cucumber slices, chopped eggs, and a bright, herby dressing into a bowl saved the evening—no stress, no mess, just a cool, satisfying plate.

This salad shines for work lunches, light weekend meals, or last-minute guests. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bright, creamy flavor with invigorating crunch in every bite
• Packs protein and veggies into one easy, satisfying dish
• Comes together quickly with simple, everyday ingredients
• Stays delicious in the fridge, perfect for make-ahead meals
• Adapts easily with herbs, yogurt, or extra mix-ins you love

Ingredients

• 6 large eggs, hard-boiled and peeled — cook just until set for tender whites
• 1 medium cucumber, seeded and finely diced — choose a firm English or Persian type
• 0.25 cup red onion, finely minced — mince small for milder bite
• 0.25 cup celery, finely diced — aim for crisp, pale inner stalks
• 0.5 cup mayonnaise — use a full-fat, good-quality brand
• 1 tablespoon Dijon mustard — smooth, not whole-grain, for even flavor
• 1 tablespoon fresh lemon juice — squeeze from a fresh lemon, not bottled
• 1 tablespoon fresh dill, finely chopped — stems trimmed, use soft fronds
• 0.25 teaspoon garlic powder — avoid garlic salt to control seasoning
• 0.25 teaspoon salt, or to taste — start light and adjust after chilling
• 0.25 teaspoon black pepper, or to taste — freshly ground if possible

Step-by-Step Method

Boil the Eggs

Place eggs in a medium pot. Cover with cold water by 1 inch.

Bring to a gentle boil over medium-high heat. Once boiling, cover the pot and remove it from heat.

Let the eggs sit in the hot water for 10 minutes to finish cooking gently and evenly, avoiding rubbery whites and chalky yolks.

Chill and Peel the Eggs

Transfer the hot eggs immediately to a bowl of ice water. Chill until cool enough to handle, about 10 minutes.

This stops the cooking and helps prevent green rings around the yolks. Gently crack and peel the eggs under cool running water. Pat them completely dry with paper towels before chopping.

Dice the Eggs and Vegetables

Dice the peeled eggs into small, bite-size pieces and place them in a large bowl.

Seed the cucumber to reduce moisture, then finely dice it. Finely mince the red onion and dice the celery. Add all the vegetables to the eggs. Pat cucumber dry with paper towels to keep the salad from becoming watery.

Mix the Creamy Dressing

In a small bowl, whisk together mayonnaise, Dijon mustard, and fresh lemon juice until smooth.

Stir in finely chopped dill, garlic powder, salt, and black pepper. Mix until evenly combined and creamy. Taste the dressing on its own and adjust with more lemon juice, salt, or pepper to suit your preference before adding to the eggs.

Combine and Season the Salad

Pour the dressing over the egg and vegetable mixture.

Gently fold everything together with a spoon, coating all ingredients evenly without mashing the eggs.

Taste and adjust seasoning with extra salt, pepper, or lemon juice if needed. Slightly under-salt if you plan to chill for several hours, then fine-tune before serving.

Chill and Serve the Salad

Cover the bowl with plastic wrap or transfer the salad to a container with a lid. Refrigerate for at least 20 minutes to let flavors meld and the dressing thicken slightly.

Serve chilled on its own, over mixed greens, or spooned onto bread or crackers. Stir gently before serving to redistribute any released moisture.

Ingredient Swaps

• Use Greek yogurt in place of some or all of the mayonnaise for a lighter, higher-protein version.
• Swap Dijon mustard with yellow or whole-grain mustard if that’s what you have on hand.
• Replace fresh dill with dried dill (use about 1 teaspoon dried) or substitute parsley, chives, or green onion.
• Red onion can be swapped for yellow, white, or green onions; celery can be omitted or replaced with finely diced bell pepper for crunch.
• For dairy-free, make certain your mayo is dairy-free; for lower-cholesterol, use fewer eggs and add extra cucumber and crunchy veggies.

You Must Know

• Doneness • If your yolks get green edges… cool them faster in ice water for at least 10 minutes and peel once fully chilled; this keeps yolks bright yellow and the salad from tasting sulfury.
• Avoid • To prevent watery salad… pat the diced cucumber and eggs dry and go light on salt at first, especially if chilling over 2–3 hours; excess moisture will thin the dressing as it sits.
• Troubleshoot • If the salad turns too loose… fold in 1–2 chopped hard‑boiled eggs or 2–3 tablespoons extra diced cucumber/celery; they absorb excess dressing and restore a scoopable texture.
• Flavor Boost • For more punchy flavor… add an extra ½–1 tablespoon lemon juice and ¼ teaspoon salt after chilling 20 minutes, tasting cold (flavors mute in the fridge, so season to a bright, tangy finish).
• Make-Ahead • For next‑day serving… store the salad tightly covered up to 24 hours, then stir and add 1–2 teaspoons fresh dill or chives just before serving to refresh the herb flavor and color.

Serving Tips

• Spoon onto toasted sourdough or rye bread for open-faced sandwiches.
• Serve scooped into halved avocados or tomato cups for a light lunch.
• Mound over mixed greens with cherry tomatoes and cucumbers for a quick salad.
• Use as a protein-rich filling in pita pockets with lettuce and sprouts.
• Present in a small bowl surrounded by crackers and vegetable sticks for dipping.

Storage & Make-Ahead

Cucumber egg salad keeps in an airtight container in the fridge for up to 3 days.

Stir before serving, as some liquid may release from the cucumber.

It’s ideal to make it up to 24 hours ahead.

This salad doesn’t freeze well; freezing ruins the texture of eggs and cucumber.

Reheating

Egg salad is best served cold, but if slightly warming, do it gently.

Brief, low-power microwave bursts, a covered oven-safe dish in a low oven, or a double-boiler–style stovetop setup.

Picnics and Potlucks in Culture

Often, the foods we bring to picnics and potlucks do more than just feed a crowd—they carry memories, family traditions, and a sense of shared comfort.

When I show up with a bowl of cucumber egg salad, I’m not just offering something creamy and crisp; I’m bringing my kitchen, my stories, and a little glimpse of home.

Across American cookouts, church basements, and office parties, simple salads like this quietly connect people.

You and I might stand by the folding table, tasting that cool cucumber, bright dill, and rich egg, and suddenly we’re trading family recipes or picnic memories.

That’s the quiet power of a dish like this: it invites conversation, generosity, and an easy sense of belonging.

Final Thoughts

Give this cucumber egg salad a try the next time you’re craving something cool, creamy, and satisfying—it comes together quickly and tastes even better after a short chill.

Feel free to tweak the herbs, add-ins, or mayo-to-yogurt ratio to make it perfectly your own.

Frequently Asked Questions

Can I Make This Cucumber Egg Salad Without Mayonnaise or With Vegan Substitutes?

You can. I’d swap mayo for mashed avocado, hummus, or plain Greek yogurt; for vegan, use vegan mayo or tahini‑lemon sauce. Taste as you mix, adding salt, pepper, and dill until it’s bright.

How Can I Prevent the Salad From Becoming Watery After a Few Hours?

You prevent wateriness by salting and draining the cucumber first, patting it dry, then slightly under‑salting the salad. I’d use a thicker dressing, chill it well, and gently stir just before serving.

Is This Cucumber Egg Salad Suitable for Keto, Low-Carb, or Gluten-Free Diets?

Yes, it fits keto, low‑carb, and gluten‑free diets as written. I’d just confirm your mayo’s label for hidden sugars or starches. Serve it over crisp lettuce or in lettuce cups instead of bread.

What Proteins or Sides Pair Best With Cucumber Egg Salad for a Full Meal?

I’d pair it with grilled chicken, salmon, or shrimp for protein. For sides, I’d add buttered asparagus, roasted cherry tomatoes, or a crisp green salad—think juicy, smoky, crunchy textures framing that cool, creamy bite.

How Long Can the Salad Safely Sit Out at Room Temperature for Gatherings?

You can safely leave it out for about 2 hours; after that, I’d chill or discard it. I’d keep it on a shallow tray over ice so it stays cool, creamy, and food-safe longer.