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Cucumbers And Egg Salad

Cucumbers And Egg Salad

"This is a creamy combination of fresh and pickled cucumbers. It is simple, cool, and goes with everything!"
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25 m servings 176 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 190 mg
  • 63%
  • Sodium:
  • 606 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. 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.
  2. Peel eggs. Chop into eighths, and transfer to a medium salad bowl.
  3. Cube cucumbers and pickled cucumbers, and add to eggs. Mix in mayonnaise. Refrigerate until thoroughly chilled.

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Read all reviews 58
  1. 68 Ratings

Most helpful positive review

Egg salad is one of those funny dichotomies -- I love to eat it, but the idea of making it kind of grosses me out. Add pickles to the smell of it and we're really walking on thin shells. I survi...

Most helpful critical review

I omitted the dill pickles, and added a little bit of onion and mustard. This needs to be served as soon as it is made as it does become watery because of all the water in cucumbers. Next time I...

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Least positive

Egg salad is one of those funny dichotomies -- I love to eat it, but the idea of making it kind of grosses me out. Add pickles to the smell of it and we're really walking on thin shells. I survi...

Delicious! I used regular cucumbers and DILL relish (didn't have dill pickles). Added some salt & pepper. Will definately make again!

I am 5 months pregnant--craving boiled eggs and cucumbers. This recipe is Perfect and Very tasty. My picky eater daughter also likes it. I will definitely be making this again. Thanks for th...

Very good. It was refreshing. I love pickles in my food. I did make some changes which, I think gave it added flavor and punch. I used light mayo and added 1/4 cup cilantro, 1 cup baby shrim...

Very good way to use extra cucumbers from the garden. Very light and interesting. Gives good crunch to ordinary egg salad, plus less fat (used low-fat mayo too- picky husband couldn't tell).

This is a good recipe however it seems a little runny/watery to me. I would love it if someone knew a good way to thicken the sauce up.

hardboiled eggs and fresh cucumber taste so good together! yum. also, great hangover food. ;)

i loved this salad. I made it the night before work and took some in for my co-workers, they want the recipe. I told them where to go to find it and more. Thanks for placing this on here!

This was a wonderful way to use up some of our bumper crop of cucumbers. It didn't sound great when I read it, but we all loved it. I salted the cucumbers first, to get some of the juice out of ...

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