Cucumber Egg Salad
Equipment
- 1 medium pot
- 1 Large bowl
- 1 Small bowl
- 1 Cutting board
- 1 Chef's knife
- 1 colander or slotted spoon
- 1 Mixing spoon
- 1 Measuring spoons set
- 1 Measuring cups set
- 1 plastic wrap or container with lid
Ingredients
- 6 large eggs hard-boiled and peeled
- 1 medium cucumber seeded and finely diced
- 1/4 cup red onion finely minced
- 1/4 cup celery finely diced
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill finely chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
Instructions
- Place the eggs in a medium pot, cover with cold water by about 1 inch, and bring to a gentle boil over medium-high heat.
- Once boiling, cover the pot, remove it from heat, and let the eggs sit in the hot water for 10 minutes.
- Transfer the eggs to a bowl of ice water and chill until cool enough to handle, about 10 minutes.
- Peel the cooled eggs and pat them dry with a paper towel.
- Dice the eggs into small pieces and place them in a large bowl.
- Seed and finely dice the cucumber, then add it to the bowl with the eggs.
- Add the minced red onion and diced celery to the egg and cucumber mixture.
- In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, chopped dill, garlic powder, salt, and black pepper until smooth.
- Pour the dressing over the egg mixture and gently stir until everything is evenly coated.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
- Cover the bowl with plastic wrap and refrigerate the salad for at least 20 minutes to allow the flavors to meld.
- Serve the cucumber egg salad chilled, on its own, over greens, or with bread or crackers.
Notes
For best texture, use a firm cucumber (like English or Persian), remove excessive seeds to prevent wateriness, and pat the diced cucumber dry with a paper towel before mixing; if you plan to refrigerate the salad for several hours, consider slightly under-salting at first and adjusting just before serving, since salt draws out moisture and can thin the dressing, and feel free to customize by swapping some mayonnaise for Greek yogurt, adding chopped chives or parsley, or folding in extras like chopped pickles or a pinch of paprika to suit your taste.
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