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Cucumber and Dill Egg Salad

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A unique twist on the traditional egg salad, this is a great recipe to serve as an appetizer with your favorite crackers or toasted breads.

Cucumber and Dill Egg Salad
recipe by Eggland's Best
Prep Time
5 mins Cook Time
10 mins Yield: 4 servings
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Ingredients

  • 4 Eggland's Best eggs, hard cooked
  • 1/4 cup cucumber, finely chopped
  • 1/4 cup low-fat mayonnaise
  • 1 tablespoon fat-free plain or Greek yogurt
  • 1 scallion, chopped
  • 1 tablespoon Dijon mustard
  • 2 teaspoons cider vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 teaspoon dill

Preparation

Hard-cook eggs; cool and peel.

Remove yolks and mix with yogurt, mayonnaise, mustard, cider vinegar, salt and pepper; set aside.

Peel and chop cucumber; chop scallion and dill; add to yolk mixture.

Mix in egg whites thoroughly; garnish with cucumber slices and serve.

Notes and Suggestions

To cut prep time, use Eggland's Best Hard Cooked & Peeled eggs!

Nutrition

Serving size 1 Serving
Calories 112
Fat 8g (66% calories from fat)
Cholesterol 179 mg
Sodium 350 mg
Total Carbohydrate 2 g
Dietary Fiber trace
Protein 7 g

Filed under

Appetizer Side Dish

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1 comment

By Kelly Utech Myers
Dec 03, 12

yummy