Cucumber and Dill Egg Salad

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

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.

Make This Recipe

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

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Learn More
Information per Serving
Serving Size 1 Serving
Calories 108
Fat 8g
Saturated Fat 4g
Cholesterol 180mg
Sodium 313mg
Carbohydrates 2g
Dietary Fiber trace
Protein 7g