Cucumber And Egg Salad {Boiled Eggs}
While this cucumber and egg salad could not be easier to make, it is so big on flavor you will love it!
Servings: 4
Cost: $5
Ingredients
- ½ cup thinly sliced shallots
- 6 eggs
- 4 cups cucumber, sliced into ½-inch pieces
- ¼ cup chopped parsley
- 1-2 tablespoons fresh dill
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar plus more to cover the shallot slices.
- salt and pepper to taste
Instructions
- Add the sliced shallots to a ramekin or small bowl. Cover with white wine vinegar. Set this aside for 15 minutes while you are prepping the rest of the salad.
- Boil your eggs for 7 minutes. Run them under cold water for 5-7 minutes to cool. Peel the eggs, chop them, and set them aside.
- Add the sliced cucumbers to your serving dish. Drain the shallots and add them on as well. Next, sprinkle on the chopped parsley and dill.
- Drizzle the olive oil over all and the white wine vinegar as well.
- Add the chopped boiled eggs to the middle. Sprinkle the whole thing generously with salt and lightly with freshly ground black pepper. Taste and add more as needed.
- Serve the salad immediately.