If you’re craving a refreshing twist on a classic, the Cucumber Apple with Egg Salad Recipe is your new go-to. This delightful combo brings together the creaminess of egg salad with the crispness of cucumber and the subtle sweetness of apple, delivering each bite with a perfect balance of textures and flavors. It’s light yet satisfying, bright and nutritious, making it an ideal choice for a quick lunch, a picnic treat, or a light dinner. Once you try this recipe, you’ll wonder how you ever enjoyed egg salad without the juicy snap of fresh produce.
Ingredients You’ll Need
The beauty of the Cucumber Apple with Egg Salad Recipe is in its simplicity. Each ingredient plays an essential role, creating harmony between creamy, crunchy, sweet, and tangy elements that make this salad irresistibly good.
- 4 hard-boiled eggs (chopped): The star protein that gives the salad its creamy base and satisfying bite.
- 1/2 cup cucumber (diced): Adds a crisp, refreshing crunch and hydration to every mouthful.
- 1/2 apple (cored and diced): Brings a lightly sweet and tart flavor that brightens the whole salad; honeycrisp or granny smith work beautifully.
- 2 tablespoons red onion (finely chopped): Provides a subtle punch of sharpness and color contrast.
- 2 tablespoons plain Greek yogurt or mayonnaise: The creamy binder that melds all flavors together with an optional tanginess if you choose yogurt.
- 1 teaspoon Dijon mustard: Adds a slight kick and depth that elevates the dressing.
- 1 teaspoon lemon juice: Injects freshness and keeps the apples from browning.
- Salt and black pepper to taste: Essential seasonings that enhance every ingredient’s natural flavors.
- Optional: chopped fresh dill or parsley for garnish: A herbaceous touch for aroma and a pop of green color.
How to Make Cucumber Apple with Egg Salad Recipe
Step 1: Prepare the Fresh Ingredients
Start by chopping your hard-boiled eggs into bite-sized pieces, then dice the cucumber and apple. The secret to the best texture lies in keeping the cucumber and apple pieces roughly the same size, so the crispness is consistent throughout each spoonful. Finely chop the red onion to ensure it blends well without overpowering.
Step 2: Mix the Creamy Dressing
In a small bowl, whisk together the Greek yogurt or mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. This dressing is the magic that brings the salad together, balancing tanginess and creaminess.
Step 3: Combine and Coat
Pour the dressing over the chopped eggs, cucumber, apple, and red onion. Gently fold everything together until each piece is evenly coated with the dressing. Be careful not to mash the eggs – you want them to stay fluffy and tender.
Step 4: Chill to Marry Flavors
Place the salad in the refrigerator for 15 to 30 minutes. Chilling allows the flavors to meld beautifully and the crisp ingredients to stay fresh and vibrant.
How to Serve Cucumber Apple with Egg Salad Recipe
Garnishes
Adding freshly chopped dill or parsley on top enhances both look and flavor, offering a subtle herbal lift that complements the creamy egg salad perfectly. A sprinkle of cracked black pepper just before serving adds an appealing finishing touch.
Side Dishes
This salad pairs wonderfully with crunchy crackers, crusty bread, or wrapped in crisp lettuce leaves for an easy low-carb option. It also works well alongside fresh fruit or a light vegetable soup to make a full, satisfying meal.
Creative Ways to Present
Try serving the Cucumber Apple with Egg Salad Recipe in avocado halves for a stunning presentation or as a colorful filling in a pita pocket. You could even scoop it onto cucumber boats for bite-sized party snacks that guests will love.
Make Ahead and Storage
Storing Leftovers
Store any leftover egg salad in an airtight container in the refrigerator. It stays fresh and delicious for up to two days, though the apple may brown slightly over time. To minimize browning, you can toss the apple with a little extra lemon juice before mixing.
Freezing
This salad is best enjoyed fresh and does not freeze well due to the texture changes in the eggs and produce. For the best experience, prepare just enough to enjoy right away or within a couple of days.
Reheating
Since this is a cold salad, reheating is not recommended. Simply give it a good stir after chilling and enjoy it straight from the fridge for maximum freshness and flavor.
FAQs
Can I substitute the Greek yogurt with something else?
Absolutely! Mayonnaise is the classic choice and works wonderfully here for creaminess. For a lighter option, you can also use sour cream or a dairy-free yogurt alternative depending on your preferences.
Which apples work best in this salad?
Look for crisp and slightly tart apples like Honeycrisp or Granny Smith. Their firm texture and bright flavor contrast beautifully with the creamy eggs and crunchy cucumber.
Is this recipe suitable for a vegetarian diet?
Yes, this dish is entirely vegetarian-friendly since it includes eggs and dairy but no meat or fish products. It’s a great option for a protein-packed, meatless meal.
Can I add extra crunch to this egg salad?
Definitely! Chopped celery or walnuts add a wonderful crunch and extra flavor depth. Feel free to mix these in depending on your taste and texture preference.
How long does it take to prepare this salad?
The Cucumber Apple with Egg Salad Recipe comes together in about 15 minutes—making it perfect for busy days when you want something fresh and satisfying without a lot of fuss.
Final Thoughts
This Cucumber Apple with Egg Salad Recipe is truly a joyful discovery, combining textures and flavors that keep you coming back for more. It’s easy to make, light yet fulfilling, and versatile enough for many occasions. I can’t wait for you to try it and see how it brightens up your meal routine with just a few simple ingredients!
Print
Cucumber Apple with Egg Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2–3 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and creamy egg salad combining the crispness of cucumber and apple with a tangy yogurt-mustard dressing, perfect for a light lunch or snack.
Ingredients
Salad
- 4 hard-boiled eggs, chopped
- 1/2 cup cucumber, diced
- 1/2 apple, cored and diced
- 2 tablespoons red onion, finely chopped
Dressing
- 2 tablespoons plain Greek yogurt or mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and black pepper to taste
Optional Garnish
- Chopped fresh dill or parsley
Instructions
- Combine Salad Ingredients: In a medium bowl, mix together the chopped hard-boiled eggs, diced cucumber, diced apple, and finely chopped red onion until evenly distributed.
- Prepare Dressing: In a small bowl, whisk together the plain Greek yogurt (or mayonnaise), Dijon mustard, lemon juice, salt, and black pepper until the mixture is smooth and well blended.
- Mix Dressing with Salad: Pour the prepared dressing over the egg and vegetable mixture, then gently stir to coat all the ingredients evenly with the dressing.
- Chill: Cover and refrigerate the salad for 15 to 30 minutes. This resting time allows the flavors to meld and the salad to chill thoroughly.
- Serve: Enjoy the salad as a light dish on its own, spread on toast, assembled in a sandwich, or served in crisp lettuce cups. Garnish with fresh dill or parsley if desired.
Notes
- Use a crisp apple variety like Honeycrisp or Granny Smith for a refreshing contrast of flavors and textures.
- Adjust the ratio of Greek yogurt to mayonnaise to suit your taste preferences for creaminess and tang.
- For added crunch and flavor variations, consider adding chopped celery or walnuts.
