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Fast and tasty
Salad of fresh cucumbers and eggs

Fresh Cucumber and Egg Salad

Appetizing, light, springy, and ready in a flash! This fresh cucumber and egg salad is about as simple and affordable as it gets, and it comes together in under ten minutes. It's especially good in early spring, when the first tender greens and crisp cucumbers show up!

katushafin

Recipe author

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Composition / ingredients

Servings:

Cucumbers

Eggs

Green onion (a few stalks)

Fresh herbs (a few sprigs)

Mayonnaise

Sour cream

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 4 g

Fats 57 % 8 g

Carbohydrates 14 % 2 g

85 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

Step 1:

How do you make a fresh cucumber and egg salad? Gather your ingredients. I made two servings; for each additional serving, just add one more cucumber and one more egg. Pick small cucumbers with bumpy skin, they're the most flavorful. My eggs are farm eggs with a deep-yellow yolk, about large size. Dill works well for the herbs, but I didn't have any, so I used parsley. I do recommend keeping the green onion, though, it gives the salad a special flavor.
Step 2:

Wash the eggs well and hard-boil them. To keep them from cracking, start them in cold water over low heat. Boil for 9 minutes once the water comes to a boil, then plunge them into cold water to cool, the sudden temperature change makes them easier to peel.
Step 3:

Wash the cucumbers well under running water, then pat them dry. Trim off the ends. Cut the cucumbers however you like, into dice, rounds, or half-moons, the way I did. If the skin isn't tough, damaged, or bitter, there's no need to peel it.
Step 4:

Rinse the green onion well under running water and pat it dry. I really recommend drying greens thoroughly before adding them, wet greens lose their fresh look fast and turn unappetizing. Finely chop the onion.
Step 5:

Wash and dry the parsley (or whatever herb you're using). Pull the leaves off the thick stems (save the stems for stock or another dish) and chop the leaves finely.
Step 6:

Peel the cooled eggs and cut them the same way you cut the cucumbers, so the salad looks neat and uniform.
Step 7:

Make the dressing by stirring together the sour cream and mayonnaise. You can also use just sour cream or just mayonnaise, whatever you prefer.
Step 8:

Put all the salad ingredients into one bowl. Dress the salad right before serving, if it sits dressed, the cucumbers will weep and water it down.
Step 9:

Season with salt and ground black pepper to taste. Toss, transfer to a serving bowl, and serve. Enjoy!

A handful of sliced young radishes is a tasty addition to this salad.
The salad looks neat and pretty if you cut all the ingredients into pieces of the same size and shape (dice, for example).
Only make salads from fully chilled ingredients. Assembled while still warm, the salad can spoil quickly.
It's best to make your own mayonnaise, it tastes better and is healthier. You can also use sour cream or plain yogurt as the dressing, either on its own or mixed with mayonnaise in any ratio you like, which lightens the dish.