Cucumber Apple with Egg Salad
This Cucumber Apple with Egg Salad is the perfect balance of fresh, crisp, and creamy—a light yet satisfying dish that works as a quick lunch, side dish, or even a refreshing snack. The combination of crunchy cucumber, sweet apple, and creamy eggs makes this salad a game-changer. Trust me, once you try it, you’ll wonder why you haven’t made it sooner!
Why You’ll Love Cucumber Apple with Egg Salad
Refreshing & Light: The fresh cucumbers and apples bring a cool, crisp texture that makes this dish incredibly refreshing.
Protein-Packed: Hard-boiled eggs provide a satisfying protein boost, making it a great option for a filling yet light meal.
Easy to Make: With just a few simple ingredients, this salad comes together in minutes—perfect for busy days.
Sweet & Savory Balance: The natural sweetness of apples contrasts beautifully with the creamy eggs and savory dressing.
Versatile: Serve it on its own, with toast, in a wrap, or even as a topping for greens!
Ingredients
Ingredients in Cucumber Apple with Egg Salad
Hard-Boiled Eggs: The creamy, protein-rich base of this salad.
Cucumber: Adds a crisp, refreshing crunch.
Apple: A sweet, juicy contrast to the savory flavors.
Greek Yogurt or Mayo: For that rich, creamy texture—Greek yogurt keeps it lighter, while mayo adds extra indulgence.
Dijon Mustard: A little tangy kick to elevate the flavors.
Lemon Juice: Keeps the apples fresh and adds a bright, zesty note.
Salt & Pepper: Simple but essential for seasoning.
Fresh Dill or Parsley: Optional, but adds a burst of freshness.
Instructions
Let’s dive into the steps to create this refreshing and creamy delight:
Boil & Peel the Eggs: Hard-boil the eggs, then peel and chop them into bite-sized pieces.
Chop the Cucumber & Apple: Dice the cucumber and apple into small, uniform pieces. Tip: Toss the apples in a bit of lemon juice to prevent browning.
Prepare the Dressing: In a small bowl, mix Greek yogurt (or mayo), Dijon mustard, lemon juice, salt, and pepper until smooth.
Combine Everything: In a large bowl, toss together the chopped eggs, cucumber, apple, and dressing until well-coated.
Chill & Serve: Let the salad sit in the fridge for 10-15 minutes to let the flavors meld. Serve chilled and enjoy!
Nutrition Facts
(Note: The full nutritional breakdown is available in the recipe card below.)
Servings: 2-4
Calories per serving: Approx. 150-200
Preparation Time
Prep Time: 10 minutes
Cook Time: 10 minutes (for boiling eggs)
Total Time: 20 minutes
How to Serve Cucumber Apple with Egg Salad
- As a sandwich filling: Spread between slices of whole grain bread or on a croissant.
- With crackers or toast: A great way to enjoy it as a snack.
- In a lettuce wrap: For a low-carb, refreshing bite.
- On a bed of greens: Makes a fantastic light lunch!
Additional Tips
- Use a crisp apple like Granny Smith or Honeycrisp for the best texture.
- Want extra crunch? Add chopped celery or walnuts!
- Make it spicier: Add a pinch of paprika or red pepper flakes.
- For extra creaminess, mix in a little mashed avocado.
FAQ’s
1. Can I make this ahead of time?
Yes! It stays fresh for up to 2 days in the fridge.
2. What’s the best type of apple to use?
Granny Smith for tartness, Honeycrisp for sweetness, or Fuji for a balanced flavor.
3. Can I use regular mustard instead of Dijon?
Yes, but Dijon mustard adds a better depth of flavor.
4. How do I keep apples from turning brown?
Toss them in a little lemon juice after chopping.
5. Can I add protein?
Sure! Chopped grilled chicken or canned tuna would be great additions.
6. Can I make it dairy-free?
Yes! Use dairy-free mayo or an avocado-based dressing.
7. How do I make it extra crunchy?
Try adding chopped walnuts, pecans, or sunflower seeds.
8. Can I use different herbs?
Absolutely! Try basil, cilantro, or green onions for a different twist.
9. What’s the best way to serve it?
It’s delicious on its own, in a sandwich, or as a topping for greens.
10. Can I use another dressing?
Yes! A light vinaigrette or avocado dressing would work well.
Conclusion
This Cucumber Apple with Egg Salad is refreshing, nutritious, and incredibly easy to make. Whether you enjoy it as a quick lunch, a side dish, or a light dinner, it’s packed with flavor, crunch, and creamy goodness. Give it a try, and trust me—you’ll be coming back for more!
PrintCucumber Apple with Egg Salad
A refreshing twist on traditional egg salad by adding crisp cucumber and juicy apple for extra texture and flavor. Perfect as a light meal or sandwich filling, this salad delivers a delightful balance of savory and sweet.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for boiling eggs)
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Gluten Free
Ingredients
– 4 hard-boiled eggs, peeled and chopped
– 1 medium cucumber, diced
– 1 crisp apple, cored and diced (choose a sweet-tart variety like Granny Smith or Honeycrisp)
– 2 tablespoons mayonnaise (or Greek yogurt for a healthier alternative)
– 1 teaspoon Dijon mustard
– 1 teaspoon lemon juice (optional)
– Salt and pepper, to taste
– 1 tablespoon chopped fresh dill (optional)
Instructions
1. In a large bowl, combine the chopped eggs, diced cucumber, and apple.
2. Add the mayonnaise (or Greek yogurt), Dijon mustard, and lemon juice.
3. Season with salt and pepper, and mix in the fresh dill if using.
4. Stir gently until all ingredients are evenly incorporated.
5. Refrigerate for at least 30 minutes to allow the flavors to meld.
6. Serve chilled, either on its own, over mixed greens, or as a filling for sandwiches or wraps.
Notes
– For an extra crunch, consider adding a few finely chopped celery stalks.
– Greek yogurt can be used as a substitute for mayonnaise to reduce calories.
– Adjust the seasoning to your taste; a pinch of paprika can add a subtle smoky flavor.
– Best enjoyed fresh; if storing, cover tightly and consume within 2 days.
Nutrition
- Serving Size: 1 serving (approx. 150g)
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 200 mg
