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
Scale
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
