Name: Creamy Cucumber Egg Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 large cucumbers, sliced thin for a crisp bite; 3 large eggs, hard-boiled and chopped; 1 medium onion, thinly sliced for subtle sharpness; 3 tablespoons corn, fresh or frozen, adds sweet crunch; 3 tablespoons fresh parsley, finely chopped for brightness; 150 ml Greek yogurt, the creamy base of the dressing; 1 tablespoon mayonnaise, balances tang with richness; 1 tablespoon grainy mustard, adds texture and subtle heat; 1 tablespoon honey, rounds out the flavors; 1 garlic clove, minced for aromatic depth; 1/2 lemon, juice only, brightens the entire salad; to taste salt and pepper; optional chili flakes, for a hint of heat and spice

Description

This Creamy Cucumber Egg Salad is a light, refreshing dish featuring tender hard-boiled eggs, crisp sliced cucumbers, and a tangy Greek yogurt dressing infused with Dijon mustard, honey, and fresh lemon juice. The salad combines sweet corn, sharp red onion, and bright fresh parsley for layers of flavor and texture.

Perfect for quick lunches, meal prep, or a light dinner, this salad is ready to serve in just 30 minutes and tastes even better after chilling, making it an ideal choice for busy weeknights or weekend entertaining.

Ingredients

Scale

3 large cucumbers, sliced thin for a crisp bite
3 large eggs, hard-boiled and chopped
1 medium onion, thinly sliced for subtle sharpness
3 tablespoons corn, fresh or frozen, adds sweet crunch
3 tablespoons fresh parsley, finely chopped for brightness
150 ml Greek yogurt, the creamy base of the dressing
1 tablespoon mayonnaise, balances tang with richness
1 tablespoon grainy mustard, adds texture and subtle heat
1 tablespoon honey, rounds out the flavors
1 garlic clove, minced for aromatic depth
1/2 lemon, juice only, brightens the entire salad
to taste salt and pepper
optional chili flakes, for a hint of heat and spice

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Instructions

Boil the Eggs: Place eggs in a pot of cold water and bring to a boil over high heat. Once boiling, remove from heat, cover, and let sit for 10 minutes. Transfer to an ice bath, then peel and chop into bite-sized pieces.
Slice the Cucumbers: Wash and thinly slice the cucumbers lengthwise or into rounds, depending on your preference. If they have large seeds in the center, scoop them out lightly with a spoon.
Prepare the Onion and Herbs: Slice the onion as thinly as possible, then finely chop the fresh parsley and set aside.
Combine Wet Ingredients: In a small mixing bowl, whisk together the Greek yogurt, mayonnaise, grainy mustard, and honey until smooth and well blended.
Add Aromatics and Citrus: Mince the garlic clove very finely and add it to the bowl along with the fresh lemon juice, stirring to combine.
Season to Taste: Add a pinch of salt, freshly ground pepper, and chili flakes if using. Taste and adjust the seasoning, adding more lemon juice or honey if you prefer extra brightness or sweetness.
Build the Base: In a large mixing bowl, combine the sliced cucumbers, chopped eggs, sliced onion, corn, and parsley, gently tossing to distribute evenly.
Add the Dressing: Pour the creamy dressing over the salad ingredients and gently toss everything together until every component is well coated with the dressing.
Chill and Meld: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to develop and meld together beautifully.
Final Touches: When ready to serve, give the salad a gentle toss and garnish with additional parsley, a sprinkle of chili flakes, or a few extra corn kernels if desired.

Prep Time: 15 minutes
Cook Time: 15 minutes