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–+ servings
egg salad

Classic Creamy Egg Salad

A simple yet flavorful egg salad made with boiled eggs, cucumber, and creamy dressing. Lina Vexley’s recipe brings freshness and comfort together in one bowl.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad, Snack
Cuisine International
Servings 4 servings
Calories 230 kcal

Equipment

  • Saucepan
  • Mixing Bowl
  • Knife
  • Spoon

Ingredients
  

Main Ingredients

  • 6 eggs hard-boiled and chopped
  • 1 cup cucumber diced
  • 1/4 cup mayonnaise
  • 1 tbsp mustard
  • 1 tbsp fresh dill chopped
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp lemon juice optional

Instructions
 

  • Boil the eggs for 10 minutes until hard-cooked. Drain and cool under cold water.
  • Peel and chop the eggs into small cubes.
  • In a mixing bowl, combine the chopped eggs and diced cucumber.
  • Add mayonnaise, mustard, dill, salt, pepper, and lemon juice if using.
  • Mix gently until all ingredients are well coated and creamy.
  • Chill for 10–15 minutes before serving for best flavor.

Notes

Serve as a sandwich filling, on crackers, or with lettuce wraps for a lighter option. Adjust seasoning to taste.

Nutrition

Calories: 230kcalCarbohydrates: 2gProtein: 10gFat: 20gSodium: 320mgSugar: 1g
Keyword Egg Salad, healthy, Quick Lunch
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