breakfast · Gluten-Free
Cucumber and Egg Salad
A refreshing salad combining boiled eggs and crisp cucumbers.
- Time
- 15 min
- Serves
- 2
- Calories
- 310
Protein
15 g
Carbs
4 g
Fat
26 g
Per serving. Nutrition is estimated from the ingredients.
stove
Ingredients
- eggs4
- cucumber1, diced
- olive oil2 tablespoons
- lemon juice1 tablespoon
- fresh dillto taste
- saltto taste
- pepperto taste
Method
- 1
Boil the eggs for 10 minutes, then cool and peel them.
- 2
Chop the boiled eggs and place them in a bowl.
- 3
Add diced cucumber, olive oil, lemon juice, dill, salt, and pepper to the bowl.
- 4
Gently mix the ingredients to combine.
- 5
Serve chilled or at room temperature.
