Description
This light and refreshing Cucumber Apple with Egg Salad combines the creamy texture of chopped boiled eggs with the crispness of cucumber and the sweet tartness of green apple. Enhanced with a tangy Greek yogurt and Dijon mustard dressing, flavored with lemon juice, red onion, and fresh herbs, this salad makes a perfect nutritious meal or side dish ideal for warm days or quick lunches.
Ingredients
Eggs
- 4 large eggs, boiled and chopped
Produce
- 1/2 cucumber, thinly sliced
- 1/2 apple (green apple or preferred variety), cored and diced
- 1/4 cup red onion, finely chopped
- 1 tablespoon fresh parsley or dill, chopped (optional)
Dressing
- 1/4 cup plain Greek yogurt (or mayonnaise for creamier texture)
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
Garnish
- A pinch of paprika (optional)
Instructions
- Boil the Eggs: Place the eggs in a saucepan and cover them with water. Bring the water to a rolling boil, then reduce the heat and let the eggs simmer gently for 10 to 12 minutes. After cooking, immediately cool the eggs under cold running water, peel off the shells, and chop the eggs into bite-sized pieces.
- Prepare the Vegetables and Apple: Thinly slice the cucumber and dice the apple into small cubes. Finely chop the red onion and the fresh herbs, such as parsley or dill, if using. Set aside these prepared ingredients.
- Make the Dressing: In a small bowl, combine the plain Greek yogurt (or mayonnaise if preferred), Dijon mustard, lemon juice, salt, and pepper. Stir the ingredients thoroughly until you have a smooth and creamy dressing.
- Combine the Salad: In a large mixing bowl, add the chopped boiled eggs, sliced cucumber, diced apple, and finely chopped red onion. Pour the prepared dressing over these ingredients, then gently toss everything together to ensure even coating without crushing the delicate components.
- Garnish and Serve: Transfer the salad to a serving dish and garnish with the chopped fresh parsley or dill. Sprinkle a pinch of paprika on top if desired for color and a slight smoky flavor. Serve immediately or refrigerate for up to 2 days for chilled enjoyment.
Notes
- For a creamier salad, use mayonnaise instead of Greek yogurt in the dressing.
- You can substitute green apple with any crisp apple variety such as Fuji or Honeycrisp.
- Fresh herbs like dill or parsley brighten the flavor but can be omitted if unavailable.
- Cooked eggs can be prepared ahead of time to save prep time.
- This salad keeps well refrigerated for up to 2 days but is best enjoyed fresh.
