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
Scale
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.
