If you’re looking for a dish that’s fresh, vibrant, and full of unexpected flavor, Cucumber Apple with Egg Salad is about to become your new obsession. This salad takes the classic egg salad you know and love, then brightens it up with crisp cucumber and sweet apple for a playful twist. Every bite is creamy, crunchy, and just a little tangy—it’s light enough for lunch but satisfying enough to keep you going all afternoon.
Ingredients You’ll Need
This recipe proves you don’t need a long list of fancy ingredients to make something extraordinary. Each item adds a unique dimension to the taste, texture, or even the pop of color that makes Cucumber Apple with Egg Salad so irresistible.
- Hard-boiled eggs (4, chopped): The creamy, protein-packed heart of the salad—be sure not to overcook them for best texture.
- Cucumber (1 small, diced): Adds crispness and a cool, refreshing bite; peeling is optional depending on your texture preference.
- Apple (1 small, diced—Fuji or Honeycrisp): Brings juicy sweetness and a bit of crunch; the perfect counterbalance to the eggs.
- Mayonnaise (2 tablespoons): Lends creaminess and classic egg salad flavor, binding all the ingredients together.
- Greek yogurt or sour cream (1 tablespoon): Boosts tanginess and lightens up the dressing; also helps the salad feel less heavy.
- Dijon mustard (1 teaspoon): Adds just the right hint of sharpness for depth and brightness.
- Lemon juice (1/2 teaspoon): Provides acidity to balance the sweetness of the apple and richness of the dressing.
- Salt (1/4 teaspoon): Enhances the natural flavors of every component—taste and adjust as needed.
- Black pepper (1/4 teaspoon): Gives a gentle heat and depth to round out the salad.
- Chopped fresh dill or parsley (1 tablespoon, optional): For a burst of color and a fresh, herbal finish.
How to Make Cucumber Apple with Egg Salad
Step 1: Prep the Ingredients
Begin by hard-boiling your eggs if you haven’t already—once cooked and cooled, peel and chop them into bite-sized pieces. Dice the cucumber and apple into small, uniform cubes; this ensures every bite of your Cucumber Apple with Egg Salad will be balanced and texturally delightful.
Step 2: Mix the Dressing
In a small bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), Dijon mustard, lemon juice, salt, and black pepper. You want the dressing smooth and well blended, as it’s the luscious glue that brings all the flavors together in this salad.
Step 3: Combine Everything
Place the chopped eggs, cucumber, and apple into a medium mixing bowl. Gently pour the dressing over the top and fold everything together with a spatula or large spoon. Take your time and avoid mashing the eggs—you’re after a creamy salad with distinct textures, not a paste!
Step 4: Add Herbs and Chill
Scatter the chopped dill or parsley over the salad and give it one last gentle stir. Cover and refrigerate the salad for at least 15 to 30 minutes—this short chill gives the flavors time to mingle, making your Cucumber Apple with Egg Salad taste even more harmonious.
Step 5: Serve and Enjoy
Your salad is now ready to take center stage! Whether you spoon it onto toast, tuck it into lettuce wraps, or pile it between slices of your favorite bread for a sandwich, this dish is as versatile as it is delicious.
How to Serve Cucumber Apple with Egg Salad
Garnishes
Consider a sprinkle of extra chopped herbs, a little cracked black pepper, or even a dusting of paprika for a pop of color. A few thin slices of extra cucumber or apple arranged on top also give a fresh, elegant finish to your Cucumber Apple with Egg Salad.
Side Dishes
This salad is fantastic alongside a bowl of soup, some crisp seeded crackers, or a mound of mixed greens. For a heartier lunch, pair it with roasted sweet potato wedges or a vibrant quinoa salad—the options are endless and every combo feels like a new discovery.
Creative Ways to Present
Get playful with how you serve your Cucumber Apple with Egg Salad. Spoon it into hollowed-out tomatoes for a cute party appetizer, pile it into lettuce cups for a light lunch, or tuck it inside a croissant for a chic weekend brunch. It also makes a refreshing filling for picnic pita pockets.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Cucumber Apple with Egg Salad in an airtight container in the fridge. Enjoy it at its brightest within two days—after that, the texture may soften, but the flavors will still be lovely. Be sure to give it a gentle stir before serving leftovers.
Freezing
Freezing is not recommended for this salad, since the creamy dressing and crisp ingredients become watery and lose their texture once thawed. For the best taste and crunch, enjoy your Cucumber Apple with Egg Salad fresh from the fridge.
Reheating
This is very much a cold salad, so there’s no need to reheat. Simply let it sit at room temperature for a few minutes after removing from the fridge if you prefer it a bit less chilled.
FAQs
Can I use a different type Salad
Absolutely! While sweet varieties like Fuji or Honeycrisp work beautifully in Cucumber Apple with Egg Salad, you can use any apple you love. Tart apples like Granny Smith add a zesty contrast, while Gala brings mild sweetness.
Is it possible to make this salad dairy-free?
Yes—swap out the Greek yogurt or sour cream for more mayonnaise or use a plant-based alternative. The salad will still be creamy and delicious while catering to your dietary needs.
Can I add other mix-ins?
Let your creativity shine! Try adding chopped celery or walnuts for extra crunch, a handful of raisins for more sweetness, or even a sprinkle of crumbled feta for a savory note. Cucumber Apple with Egg Salad is endlessly customizable.
What if I don’t have Dijon mustard?
You can substitute yellow mustard or even a touch of whole-grain mustard for a similar tang. Each type of mustard provides a slightly different flavor but will still add depth to the dressing.
How far in advance can I make this salad?
You can assemble Cucumber Apple with Egg Salad up to a day ahead for the best texture and flavor. Make sure to store it covered in the fridge and save any crunchy garnishes or herbs for just before serving.
Final Thoughts
If you’re ready for a refreshing, downright crave-worthy twist on egg salad, don’t wait another minute to try Cucumber Apple with Egg Salad. It’s easy, nutritious, and sure to bring a little extra joy to your next meal. Happy cooking, and be sure to share the delicious discovery with friends and family!
Print
Cucumber Apple with Egg Salad Recipe
- Total Time: 20 minutes
- Yield: 2 to 3 servings 1x
- Diet: Vegetarian
Description
This refreshing and light Cucumber Apple with Egg Salad is a perfect balance of flavors and textures. Creamy hard-boiled eggs, crunchy cucumber, and sweet apple are tossed in a tangy dressing for a delicious meal or side dish.
Ingredients
Egg Salad:
- 4 hard-boiled eggs, chopped
- 1 small cucumber, diced (peeled if desired)
- 1 small apple, diced (sweet variety like Fuji or Honeycrisp)
- 1 tablespoon Greek yogurt or sour cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh dill or parsley (optional)
Instructions
- In a medium bowl, combine the chopped hard-boiled eggs, diced cucumber, and diced apple.
- Pour the dressing over the egg mixture and gently stir until evenly coated.
- Sprinkle with fresh dill or parsley if using.
- Chill for 15 to 30 minutes before serving for best flavor.
- Serve on toast, lettuce wraps, or as a sandwich filling.
In a small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.
Notes
- For extra crunch, add a tablespoon of chopped celery or walnuts.
- You can use all mayo or all yogurt based on your preference.
- Best enjoyed the same day but can be stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for boiling eggs)
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 290mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 190mg
