Ingredients
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6 large eggs
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1 large English cucumber, diced
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⅓ cup mayonnaise
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2 tablespoons sour cream (optional)
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1 teaspoon Dijon mustard
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1 tablespoon fresh lemon juice
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2 tablespoons chopped fresh dill
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¼ teaspoon salt (or to taste)
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¼ teaspoon black pepper
Optional add-ins:
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1 tablespoon chopped chives
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1 tablespoon red onion, finely diced
Instructions
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Place eggs in a saucepan and cover with water.
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Bring to a boil, then cover, remove from heat, and let sit for 10–12 minutes.
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Transfer eggs to an ice bath and cool completely.
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Peel and chop eggs into bite-sized pieces.
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Dice cucumber into small, even pieces. Pat dry with paper towels to remove excess moisture.
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In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, lemon juice, salt, and pepper.
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Gently fold in chopped eggs and cucumbers.
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Add fresh dill and mix carefully until evenly coated.
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Chill for at least 20 minutes before serving for best flavor.
Notes
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Dry cucumbers thoroughly to avoid watery salad.
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Chill before serving for enhanced flavor.
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Best enjoyed within 24 hours.
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For a lighter version, substitute half the mayo with Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: 260mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 280mg