Cucumber And Dill Egg Salad

Cucumber And Dill Egg Salad
4.5 from 2 ratings
Fill 202 Print
A unique twist on the traditional egg salad, this is a great recipe to serve during lunch. Just add the egg salad to a piece of toast or use some crackers for dipping.  Recipe courtesy of Eggland's Best
Prep Time
5
minutes
Cook Time
10
minutes
Servings
4
servings
Total time: 15 minutes
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 teaspoon cider vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 teaspoon dill
Directions
  1. Hard-cook eggs; cool and peel.
  2. Remove yolks and mix with yogurt, mayonnaise, mustard, cider vinegar, salt and pepper; set aside.
  3. Peel and chop cucumber; chop scallion and dill; add to yolk mixture.
  4. Mix in egg whites thoroughly; garnish with cucumber slices and serve.
Recommended