This Cucumber Egg Salad combines the crispiness of fresh cucumbers and carrots with the soft, creamy texture of boiled eggs, all tied together with a touch of mayonnaise. It’s a symphony of textures and flavors that blend beautifully to create a dish that’s as delightful to the palate as it is to the eye.
Ideal for any season, this salad serves as a refreshing side or a light main course. The inclusion of apples and raisins adds a hint of sweetness and a burst of freshness, making it a hit at both family dinners and social gatherings. Whether you’re looking to impress guests or simply want a quick and healthy meal, this cucumber egg salad is your go-to choice.
Ingredients:
- 2 cucumbers, chopped
- 2 carrots, grated
- 1 red apple, chopped
- 1 onion, finely chopped
- 1/4 cup raisins
- 7 boiled eggs, chopped
- Mayonnaise to taste
Directions:
- Prepare the Ingredients:
Wash and chop the cucumbers and apple into bite-sized pieces.
Peel and grate the carrots.
Peel and finely chop the onion.
Roughly chop the boiled eggs into chunks. - Combine in a Bowl:
In a large mixing bowl, combine the chopped cucumbers, carrots, apple, onion, and raisins.
Add the chopped eggs to the bowl. - Dress the Salad:
Add mayonnaise to the salad mixture according to your preference. Start with a few tablespoons and increase as needed to coat the ingredients lightly.
Gently mix everything together until well combined, ensuring not to mash the eggs too much to keep some texture. - Chill and Serve:
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
Serve chilled, perfect as a standalone dish or as a complement to your main meal.
Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4
