Rating: 4 stars
69 Ratings
  • 5 star values: 31
  • 4 star values: 25
  • 3 star values: 11
  • 2 star values: 1
  • 1 star values: 1

This is a creamy combination of fresh and pickled cucumbers. It is simple, cool, and goes with everything!

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool.

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  • Peel eggs. Chop into eighths, and transfer to a medium salad bowl.

  • Cube cucumbers and pickled cucumbers, and add to eggs. Mix in mayonnaise. Refrigerate until thoroughly chilled.

Nutrition Facts

176 calories; protein 7.6g; carbohydrates 8g; fat 13.4g; cholesterol 189.9mg; sodium 606.3mg. Full Nutrition
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