Description
Zesty Cucumber Apple Egg Salad dances with crisp ingredients, blending refreshing textures and tangy flavors. Cool summer freshness meets protein-packed goodness, inviting taste buds to explore a light, satisfying meal that delights and nourishes.
Ingredients
Scale
Main Protein:
- 4 hard-boiled eggs, peeled and chopped
Fresh Produce:
- 1 medium cucumber, diced
- 1 crisp apple, cored and diced
- 1 tablespoon (15 milliliters) chopped fresh dill
Dressing and Seasonings:
- 2 tablespoons (30 milliliters) mayonnaise
- 1 teaspoon (5 milliliters) Dijon mustard
- 1 teaspoon (5 milliliters) lemon juice
- Salt, to taste
- Black pepper, to taste
Instructions
- Finely chop hard-boiled eggs into uniform bite-sized pieces to ensure consistent texture throughout the salad.
- Dice cucumber and apple into precise, small cubes approximately the same size for balanced flavor distribution.
- Transfer chopped ingredients into a spacious mixing vessel, creating a colorful base for the egg salad.
- Drizzle creamy mayonnaise or tangy Greek yogurt over the mixture to provide rich, smooth binding.
- Add zesty Dijon mustard and freshly squeezed lemon juice to enhance the overall flavor profile and brighten the dish.
- Sprinkle kosher salt and freshly ground black pepper to elevate the taste, adjusting seasoning according to preference.
- Incorporate finely chopped fresh dill for an aromatic herbaceous note that complements the eggs and produce.
- Gently fold all components together, ensuring delicate mixing to prevent breaking the egg pieces.
- Cover the salad and refrigerate for 30-45 minutes, allowing ingredients to harmonize and develop deeper flavors.
- Serve thoroughly chilled as a standalone dish, nestled on crisp mixed greens, or tucked inside soft sandwiches and wraps.
Notes
- Opt for crisp, firm apples like Granny Smith or Honeycrisp to add a perfect balance of tartness and crunch to the salad.
- Use Greek yogurt instead of mayonnaise for a lighter, protein-packed version that’s lower in calories and adds a tangy flavor.
- Quickly blanch eggs for easier peeling by placing them in boiling water for exactly 10 minutes, then immediately transferring to an ice bath.
- Prepare this dish ahead of time and store in an airtight container for up to 2 days, allowing the flavors to develop more intensely in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Dinner, Snacks, Appetizer
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 143 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 11 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1.5 g
- Protein: 8 g
- Cholesterol: 185 mg