This easy cucumber and egg salad made with both fresh and pickled cukes for crunch and flavor, instead of plain old celery.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
176 Calories
Recipe Instructions
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.
