Cucumber And Egg Salad {Boiled Eggs}

This recipe for cucumber and egg salad could not be easier, but don't let the simplicity of the dish fool you, it is BIG on flavor. Recipes just like this are always my favorite. Let the quality of foods speak for themselves and keep it simple.

If you are looking for other salad recipes, let me share a few that are fan favorites in our house. In the winter months, my crunchy winter salad is on the menu frequently. My pear and feta salad is another salad that lends focus to simple ingredients and big flavors. This apple and farro salad is a great salad that is beautiful and delicious as well.

Keys to making this simple salad

While this is a very simple salad to make, there are a few tips that will help you to make the perfect salad the first time and every time. Let me share these with you, so there are no questions when you get started.

• The type of cucumber you use matters. I prefer Persian cucumbers, which are pretty easy to find at Trader Joes regularly. They are small, have a thin skin, and lightly sweet without the classic bitterness you find in many cucumbers. They are perfect for this salad.
• Be sure to only put this salad together right before serving. This will help it to stay nice and crisp.
• I use shallots in this recipe, you can always use white onions, but I prefer the milder taste of the shallots. Another trick I use is to soak the shallot rings in vinegar for about 15 minutes. This will cut the sharpness and pungency that is typical of shallots, it also softens them just a touch.
• You can prep almost everything ahead of time in this recipe, but I do not recommend putting it all together until the last minute.

Ingredients

• Cucumbers- As noted above, my preference is always Persian cucumbers or cocktail cucumbers.
• Eggs- Boil and cool these before adding them to the salad, otherwise, they will warm and soften the sliced cucumbers.
• Parsley- Fresh is best and a great compliment to the salad.
• Fresh dill- you can use dry dill if needed, but fresh is the best.
• Extra Virgin olive oil
• White wine vinegar
• Salt and pepper- Pink Himalayan salt has a mild flavor I love for this salad and freshly ground pepper is preferred.

How to make

Pickled shallots

Begin by peeling the shallot and thinly slicing them. Place them in a ramekin and cover them with the vinegar. Let this sit for about 15 minutes while you prep the rest of the salad.

Boiling eggs

You might already have your favorite method for boiling eggs, but let me share mine. Add the eggs to your pan, cover with water and bring it to a boil over high heat. Reduce the heat and let the eggs boil for 7 minutes. Drain the water and run cold water over the eggs for 5-7 minutes. Peel the eggs. Cut them into chunks and set them aside.

Putting the salad together

Slice your cucumbers about ¼-inch thick. You don't want them too thin, or they will lose that crisp. Lay them on the serving dish. Drain the shallots and add them to the cucumbers. Sprinkle with the chopped parsley and dill.

NOTE: Do not add the boiled eggs until the end.

Drizzle this with the olive oil and vinegar. Add the chopped eggs on top. To finish the salad sprinkle generously with salt and pepper. Serve immediately.

Carbohydrate options

In our house, there is generally bread we serve with most salads or meals. There is very rarely a week that goes by where I don't make my ancient grain bread. It is hearty, easy to make, and has the crispy crust I love. Another bread recipe I cannot live without is my 100% rye bread. It is dense and so European.

• Salads