Cucumber and Egg Salad
A refreshing cucumber and egg salad packed with nutrients, perfect for warm weather, picnics, and quick lunches.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 large cucumbers, diced
- 4 hard-boiled eggs, chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- In a mixing bowl, combine the diced cucumbers, chopped eggs, cherry tomatoes, and red onion.
- In a separate small bowl, whisk together the mayonnaise, lemon juice, salt, and pepper.
- Pour the dressing over the salad ingredients and gently mix until combined.
- Taste and adjust seasoning if necessary.
- Garnish with fresh herbs if desired. Serve chilled.
Notes
Choose crisp cucumbers for the best texture. For a lower-calorie option, consider using Greek yogurt in place of mayonnaise.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 200mg