Cucumbers And Egg Salad Food

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EGG SALAD AND CUCUMBER SANDWICHES



Egg Salad and Cucumber Sandwiches image

Cool, crisp cucumber adds a summery crunch to these tasty egg sandwiches with just a little kick. Sometimes I substitute rye bread for sourdough and add celery. -Kelly McCune, Westerville, Ohio

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 10

1/2 cup chopped red onion
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons Dijon mustard
1/2 teaspoon pepper
1/4 teaspoon salt
8 hard-boiled large eggs, chopped
1 large cucumber, sliced
1 tablespoon dill weed
12 slices sourdough bread, toasted

Steps:

  • In a small bowl, combine the first six ingredients. Add eggs; stir gently to combine. In another bowl, toss cucumber and dill. Spread egg salad over six slices of toast; top with cucumbers and remaining toast.

Nutrition Facts : Calories 458 calories, Fat 25g fat (6g saturated fat), Cholesterol 296mg cholesterol, Sodium 823mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

CUCUMBERS AND EGG SALAD



Cucumbers And Egg Salad image

This is a creamy combination of fresh and pickled cucumbers. It is simple, cool, and goes with everything!

Provided by Eva Ryder

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 4

4 eggs
4 small seedless cucumbers
4 small dill pickles
3 tablespoons mayonnaise

Steps:

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

Nutrition Facts : Calories 176.2 calories, Carbohydrate 8 g, Cholesterol 189.9 mg, Fat 13.4 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 2.9 g, Sodium 606.3 mg, Sugar 3.6 g

EGG SALAD/CUCUMBER SANDWICHES



Egg Salad/Cucumber Sandwiches image

"This is a tasty variation of the traditional egg salad sandwich," says Lucy Meyring of Walden, Colorado. "The cucumbers and onion add a refreshing crunch."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 10

3 hard-boiled large eggs, chopped
1/2 cup chopped green pepper
1/4 cup mayonnaise
2 tablespoons chopped red onion
1/2 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
8 slices whole wheat bread
1 small cucumber, thinly sliced
4 lettuce leaves

Steps:

  • In a small bowl, combine the eggs, green pepper, mayonnaise, onion, lemon juice, salt and pepper. Spread on four slices of bread. Top with cucumber and lettuce. Top with remaining bread.

Nutrition Facts : Calories 310 calories, Fat 17g fat (3g saturated fat), Cholesterol 164mg cholesterol, Sodium 493mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 5g fiber), Protein 11g protein.

CUCUMBER-BASIL EGG SALAD



Cucumber-Basil Egg Salad image

Provided by Janice Cole

Categories     Egg     Herb     Vegetable     Side     Easter     Vegetarian     Mother's Day     Father's Day     Dinner     Lunch     Basil     Cucumber     Spring     Summer     Shower     Chill     Party     Boil     Advance Prep Required     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 8

6 hard-cooked eggs, diced (2 cups)
3/4 cup seeded, diced cucumbers (about 1/2 cucumber)
1/4 cup minced shallots
1/2 cup sliced green onions (green part only)
3 tablespoons lightly packed chopped fresh basil
1/2 cup mayonnaise
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

Steps:

  • Gently combine the eggs, cucumbers, shallots, green onions, and basil in a medium bowl. Stir in the mayonnaise, salt, and pepper.
  • Store in the refrigerator for up to three days.

CRUNCHY CUCUMBER, EGG & POTATO SALAD



Crunchy Cucumber, Egg & Potato Salad image

Here's a creamy potato salad made with hard-cooked eggs, dill and crunchy cucumbers. You may want to have the recipe printed out and ready to distribute.

Provided by My Food and Family

Categories     Dairy

Time 3h30m

Yield 10 servings, 3/4 cup each

Number Of Ingredients 6

2 lb. red potatoes (about 6), cooked, cubed
1 cup chopped cucumbers
1 small red onion, chopped
2 hard-cooked eggs, chopped
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 tsp. dill weed

Steps:

  • Combine vegetables and eggs in large bowl.
  • Mix remaining ingredients. Add to potato mixture; mix lightly.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 120, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

CUCUMBER AND DILL EGG SALAD



Cucumber and Dill Egg Salad image

A unique twist on the traditional egg salad, this is a great recipe to serve during lunch. Just add the egg salad to a piece of toast or use some crackers for dipping. Recipe courtesy of Eggland's Best

Categories     Entrees, Snacks

Time 14m59S

Yield 4

Number Of Ingredients 10

4 eggland's best eggs, hard cooked
1/4 cup cucumber, finely chopped
1/4 cup low-fat mayonnaise
1 tablespoon fat-free plain or greek yogurt
1 scallion, chopped
1 tablespoon dijon mustard
2 teaspoon cider vinegar
1/4 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon dill

Steps:

  • Hard-cook eggs; cool and peel.
  • Remove yolks and mix with yogurt, mayonnaise, mustard, cider vinegar, salt and pepper; set aside.
  • Peel and chop cucumber; chop scallion and dill; add to yolk mixture.
  • Mix in egg whites thoroughly; garnish with cucumber slices and serve.

Nutrition Facts : ServingSize 1 serving, Calories 119 calories, Sugar 1 g, Fat 9 g, Carbohydrate 2 g, Cholesterol 161 mg, Fiber 0.3 g, Protein 6 g, SaturatedFat 2 g, Sodium 213 mg

CUCUMBER AND TOMATO PASTA SALAD RECIPE



Cucumber and tomato pasta salad recipe image

This cucumber and tomato pasta salad is ideal if you're on a budget. It's really simple to make using a handful of storecupboard ingredients

Provided by Anneliese Giggins

Categories     Lunch

Time 20m

Yield Serves: 4

Number Of Ingredients 5

250g pasta, such as penne
2 eggs
Half a cucumber, chopped
6 cherry tomatoes, halved
3-4tbsp mayonnaise

Steps:

  • First of all place your pasta and eggs in a large saucepan and cover in water from the tap. This means you can cook your pasta and eggs together and save on a bit on your gas or electricity bill!
  • Place the saucepan on the hob over a moderate heat and bring to a rolling boil. Follow the instructions on the packet of pasta to predict cooking time but both the pasta and eggs should be cooked in about 10 minutes.
  • Once both ingredients are cooked through, it's time to drain the pasta and eggs into a colander, then pour over some cold water to cool things down. The cold water will help stop the pasta sticking together. Tip the cold pasta back into the saucepan.
  • When the eggs are cool enough to touch, peel away the shell then slice into chunks and add to the pasta in the pan.
  • Now add the chopped cucumber and halved cherry tomatoes.
  • Measure in the mayonnaise and give the mixture a good stir. Tuck in straight away or store in the fridge until ready to serve.

Nutrition Facts : @context https

SERBIAN CUCUMBER-PEPPER SALAD



Serbian Cucumber-Pepper Salad image

My garden is currently loaded with cucumbers and peppers, so I'll be making this salad very soon. I'm posting it for the Zaar World Tour. From Moosewood.

Provided by MsBindy

Categories     Peppers

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 14

3 green bell peppers, seeded and chopped
3 red bell peppers, seeded and chopped
2 medium cucumbers, peeled, cut in half lengthwise, seeded and sliced
1 small onion, finely chopped
1/4 cup chopped fresh parsley
4 large romaine lettuce leaves
3 hard-boiled eggs, peeled and halved
1/4-1/3 cup olive oil
2 -3 tablespoons fresh lemon juice (or to taste)
1/8 teaspoon sweeet Hungarian paprika
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/4 teaspoon dried oregano
salt and pepper

Steps:

  • Place the chopped peppers in a stainless steel bowl and scald them with boiling water for about one minute.
  • Drain the peppers well and mix in the cucumbers, onions, and parsley.
  • In a separate bowl, whisk the olive oil and all the herbs and spices.
  • Pour the dressing over the vegetables and mix well.
  • Chill for several hours.
  • Arrange the romaine on a platter, mound the salad in the center, and garnish with hard-boiled eggs.

Nutrition Facts : Calories 171.6, Fat 12.2, SaturatedFat 2.2, Cholesterol 106, Sodium 39.5, Carbohydrate 12.8, Fiber 3.5, Sugar 6.8, Protein 5.4

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