Fresh Cucumber and Egg Salad
Appetizing, light, springlike, and quick to make! Fresh cucumber and egg salad is one of the simplest and most accessible dishes - ready in less than ten minutes. It’s especially good in early spring when the first herbs and fresh cucumbers appear.
Updated : 17 November, 2025
Easy
About 30 min.
Ingredients
2
Cucumber
2
Chicken eggs
20 grams
Green onion
20 grams
Greens
1 tablespoon
Mayonnaise
1 tablespoon
Sour cream
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
I made two portions; for each additional portion add one more cucumber and egg. Choose small bumpy cucumbers - they are the tastiest. Eggs with rich yolks work best. Dill also fits well, but I used parsley. Green onions are highly recommended for their flavor.
Step 2
Boil the eggs. Place them in cold water, bring to a simmer over gentle heat, cook 9 minutes after boiling, then cool in cold water. This helps the shells come off easily.
Step 3
Rinse the cucumbers under running water and pat them dry. Trim the ends and slice them however you like - cubes, rounds, or wedges. If the skin is tender and not bitter, do not peel it.
Step 4
Rinse green onions thoroughly and dry well - wet herbs quickly lose texture. Finely slice them.
Step 5
Rinse parsley or other herbs, dry, remove the thick stems (save them for broth if you wish), and finely chop the leaves.
Step 6
Peel the cooled eggs and cut them the same way you cut the cucumbers - this makes the salad look neat.
Step 7
Make the dressing: mix sour cream with mayonnaise. You can use just one of them depending on your preference.
Step 8
Combine all salad ingredients in a bowl. Dress the salad right before serving so the cucumbers don’t release excess liquid.
Step 9
Season with salt and black pepper to taste. Mix, transfer to a serving dish, and serve. Enjoy!
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