Cucumbers and Egg Salad with Dill Dressing

Name: Cucumbers and Egg Salad with Dill Dressing
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 2 large cucumbers (sliced); 4 large eggs (hard-boiled and chopped); 1/4 cup sour cream; 2 tablespoons mayonnaise; 1 tablespoon lemon juice (freshly squeezed); 1 teaspoon Dijon mustard; 2 tablespoons fresh dill (chopped); 1 teaspoon salt (to taste); 1/2 teaspoon black pepper (freshly ground)

55 min 4 servings Easy

All Recipes

A refreshing and protein-rich salad featuring crunchy cucumbers and creamy eggs, all tossed in a zesty dill dressing.

Prep

15 min

Cook

10 min

Total

55 min

Servings

Difficulty

Easy

Cucumbers and egg salad is a delightful combination of crisp, refreshing cucumbers and rich, creamy eggs. This dish is perfect for those looking for a simple yet satisfying meal that can be served as a side or a light main course. The addition of a tangy dill dressing elevates the flavours and brings everything together beautifully. This version of cucumbers and egg salad uses fresh dill and a hint of mustard in the dressing to add depth and character. It's an ideal recipe for those who appreciate fresh, vibrant flavours and a bit of crunch from the cucumbers. Whether you're preparing it for a quick lunch or a side dish for dinner, this recipe is sure to please.

Instructions

Prepare the cucumbers

Wash and slice the cucumbers into thin rounds.

Pro tip: Use a mandoline for even slices.

Cook the eggs

Place eggs in a saucepan, cover with water, bring to a boil. Cook for 10 minutes, then cool in ice water.

Pro tip: Cooling the eggs in ice water makes peeling easier.

Chop the eggs

Peel and chop the hard-boiled eggs into bite-sized pieces.

Pro tip: Use an egg slicer for uniform pieces.

Mix the dressing

In a bowl, mix sour cream, mayonnaise, lemon juice, mustard, dill, salt, and pepper until well combined.

Pro tip: Adjust seasoning to taste after mixing.

Combine salad ingredients

In a large bowl, combine cucumbers and chopped eggs.

Dress the salad

Pour dressing over salad and toss gently to coat.

Pro tip: Refrigerate for 30 minutes before serving to allow flavours to meld.

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Tips & Tricks

Use fresh dill for the best flavour impact.
Chill the salad before serving for enhanced taste.
Experiment with different mustard types for dressing variations.

Frequently Asked Questions

How many calories are in cucumbers and egg salad?

This cucumbers and egg salad contains approximately 180 calories per serving.

Can I prepare cucumbers and egg salad in advance?

Yes, you can prepare the salad in advance but add the dressing just before serving for the best texture.

What is the best way to store leftover cucumbers and egg salad?

Store leftovers in an airtight container in the refrigerator for up to two days.

Can I use dried dill instead of fresh dill?

Yes, but fresh dill is recommended for the best flavour. If using dried, use half the amount.

What can I serve with cucumbers and egg salad?

This salad pairs well with grilled meats, fish, or as a topping on leafy greens for a light meal.

Serving Suggestions

Serve this cucumbers and egg salad chilled for the best flavour. It pairs wonderfully with grilled meats or fish and can also be served on a bed of leafy greens for a more substantial meal. You can make the salad ahead of time and store it in the refrigerator for up to two days, but for the best texture and taste, add the dressing just before serving.