Refreshing Cucumbers and Egg Salad Recipe

This refreshing and healthy Cucumbers and Egg Salad recipe is perfect for summer picnics or as a side dish for any meal. Made with fresh cucumbers, hard-boiled eggs, and a tangy dressing, this salad is light, crisp, and full of flavor. It's a great way to use up surplus cucumbers from your garden or farmers market. With just a few simple ingredients and minimal prep time, you can enjoy this delicious salad in no time. Serve it chilled and enjoy the cool crunch of cucumbers paired with the creamy texture of eggs.

Ingredients

• 2 large cucumbers
• 4 hard-boiled eggs
• 1/4 cup mayonnaise
• 2 tablespoons Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon white vinegar
• 1/2 teaspoon sugar
• Salt and pepper to taste
• 2 tablespoons chopped fresh dill
• 4 green onions, chopped

Directions

1. Peel the cucumbers and slice them into thin rounds. Place them in a colander and sprinkle with salt. Let them sit for about 10 minutes to allow excess moisture to drain.
2. While the cucumbers are draining, peel the hard-boiled eggs and chop them into small pieces.
3. In a large bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, white vinegar, sugar, salt, and pepper. Add the chopped eggs, chopped dill, and green onions. Mix well to combine.
4. Rinse the cucumbers under cold water to remove the salt and pat them dry with a paper towel. Add them to the bowl with the dressing and gently toss to coat the cucumbers with the dressing.
5. Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.
6. Before serving, give the salad a quick stir and adjust the seasoning if needed. Garnish with additional fresh dill, if desired.
7. Serve the Cucumbers and Egg Salad chilled as a refreshing side dish or as a light lunch.

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