This cucumber and egg salad is a creamy blend of hard-boiled eggs, mayonnaise, and both fresh and pickled cucumbers. It’s simple to make and tastes great on sandwiches or crackers.
Ingredients
- 4 large eggs
- 4 small seedless cucumbers
- 4 small dill pickles
- 3 tablespoons mayonnaise
Directions
Step 1
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.
Step 2
Peel and chop eggs. Chop cucumbers and pickles.
Step 3
Combine eggs, cucumbers, pickles, and mayonnaise in a bowl; mix until well blended. Cover and refrigerate until chilled, about 1 hour.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 176 | |
% Daily Value * | |
Total Fat13g | 17% |
Saturated Fat3g | 15% |
Cholesterol190mg | 63% |
Sodium606mg | 26% |
Total Carbohydrate8g | 3% |
Dietary Fiber1g | 4% |
Total Sugars4g | |
Protein8g | |
Vitamin C5mg | 26% |
Calcium56mg | 4% |
Iron2mg | 9% |
Potassium343mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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