Excellent recipe for slaw to go with a Southwestern dinner.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 4 |
Ingredients
- 4 large eggs
- 4 small seedless cucumbers
- 4 small dill pickles
- 3 tablespoons mayonnaise
Instructions
- Place eggs in a saucepan and cover completely with cold water; bring to a boil. Cover, remove from the heat, and let stand for 10 to 12 minutes. Transfer eggs to a colander and run under cold water to cool.
- Peel and chop eggs. Chop cucumbers and pickles.
- Combine eggs, cucumbers, pickles, and mayonnaise in a bowl; mix until well blended. Cover and refrigerate until chilled, about 1 hour.
Nutrition Facts
| Calories | 176 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 190 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 3 g |
| Sodium | 606 mg |
| Sugars | 4 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Loved this! There seems to be some confusion with the ingredients so I’m going to do my best at clearing that up. 4 small cucumbers translates to 1 large Hothouse/English cuke. The 4 small must be referring to Kirby’s. On the dill pickle note, use according to your taste. 3 was good for me and I like dill pickles. Keep in mind that the brine from the dill pickles is what determines the saltiness of the egg salad. If you use a lot less then you will need to add some salt. With all of that being said, the only thing I think this lacked was ground black pepper. I added it after testing and taking the photo. It def needed that in my opinion. Overall great recipe with some minor tweaks.
Was really good not heavy. I do not eat bread so I just ate it like a salad and it was Yummy!!!!!!
This was just amazing, (but I did added less pickle than it said)
Great recipe. I read so many cucumber recipes and then made this one from memory. Chaned it up a little bit…Used dilled cubes, dry mustard, one tablespoon mayo and one tablespoon wasabi sauce. Yum!
I love this recipe and keep coming back to it with single servings — one egg, half a cucumber and two claussen mini dill pickles. Refreshing and crunchy. It will get watery if you wait too long to eat it, but it never lasts that long for me. Also, you can use regular cucumbers, just scrape out the seeds with a spoon.
to aimiee white, to lessen the amount of liquid from cucumbers, slice them and salt them, then pour off the extra liquid after a few hours. Also, you can scoop out the seeds and use the solid part for the salad.
awesome! perfect to take for lunch at work too.
Delicious! I made this Sunday morning as my last-minute pot-luck contribution choice. I am not a big fan of egg salad, but this was wonderful! So easy to make, and so yummy! I was worried there was too much cucumber compared to egg, but it turned out perfect! Will definately make this again.
This was a great variation of the usual egg salad! I loved it, very chunky and flavorful and light[er than usual egg salads]… Mine seemed a LITTLE on the runny side, due to using the cucumbers, but next time maybe I can chop the cucumbers and lay the pieces on a paper towel before mixing. Will make this again.
Great idea!
Delicious! I made this recipe several time this summer as we had a huge crop of cucumbers. I made a few minor modifications to this recipe: I added 6 Tbsps. Mayo instead of 4 Tbsps., 1 spring onion, 1 squirt lemon juice and 1/4 tsp. dill with lemon seasoning. I didn’t have dill pickles so I added some sweet relish instead. I will definitely make this recipe again next summer.
I omitted the dill pickles, and added a little bit of onion and mustard. This needs to be served as soon as it is made as it does become watery because of all the water in cucumbers. Next time I will try and set the cut cucumbers over a bowl overnight with a little salt to try and extract some of the liquid.
This was a great salad for a summer birthday party we threw in the midst of unpacking at our new home. Not only was is easy to make but it was really tasty! I didn’t think it sounded that great but tried it anyway and I’m glad I did. It was very light tasting, not too eggy and a really nice cool salad for a BBQ. I ended up adding another scoop of mayo and some paprika since I felt it was kind of bland at first. I also patted the cucumber and pickles dry since others said it was coming out runny and it turned out fine. This is a recipe you could play with too by adding more or less of the ingredients you want. I think it would also be good with some green onions or maybe even some shredded carrot. Definitely give this one a try!
Tasty recipe. Make sure to drain/salt your cukes first if you don’t want it to be runny.
It was good but nothing spectacular about this recipe.
I never expected this to taste so good. The whole family loved it. Had just a little left over and it did get watery because of the cucumbers, but I drained it and it was good to go. Thanks.
I really liked this! Used Miracle whip and added a little pepper.
To thicken it up, remove the yolks from the eggs before chopping them, and mix the yolk with the mayonnaise. Be sure to remove the seeded part from the cucumbers if using seeded cucumbers and use fewer pickles, or thick chunky pickle relish. I also added some green onions and dill weed for a little extra zip.
getting rave reviews from this recipe -cant believe i never thought to put cucumbers in egg salad its great!
yummy , I only added half of the yolks, to make less fatty. The pickles and cucumbers really make this taste so fresh.
I have never eaten egg salad before – eggs were never a food I considered eating cold – but I wanted something “new” for lunch and I figured I like eggs. I like mayonnaise. I like cucumbers and I like pickles, so I threw caution to the wind, and made this recipe for lunch yesterday. It was very delicious and I will definitely be making it again.