Crunchy Cucumber and Egg Delight

This Cucumber Egg Salad combines the crispiness of fresh cucumbers and carrots with the soft, creamy texture of boiled eggs, all tied together with a touch of mayonnaise. It’s a symphony of textures and flavors that blend beautifully to create a dish that’s as delightful to the palate as it is to the eye.

Ideal for any season, this salad serves as a refreshing side or a light main course. The inclusion of apples and raisins adds a hint of sweetness and a burst of freshness, making it a hit at both family dinners and social gatherings. Whether you’re looking to impress guests or simply want a quick and healthy meal, this cucumber egg salad is your go-to choice.

Full Recipe:


  • 2 cucumbers, chopped
  • 2 carrots, grated
  • 1 red apple, chopped
  • 1 onion, finely chopped
  • 1/4 cup raisins
  • 7 boiled eggs, chopped
  • Mayonnaise to taste



  • Prepare the Ingredients:
    • Wash and chop the cucumbers and apple into bite-sized pieces.
    • Peel and grate the carrots.
    • Peel and finely chop the onion.
    • Roughly chop the boiled eggs into chunks.
  • Combine in a Bowl:
    • In a large mixing bowl, combine the chopped cucumbers, carrots, apple, onion, and raisins.
    • Add the chopped eggs to the bowl.
  • Dress the Salad:
    • Add mayonnaise to the salad mixture according to your preference. Start with a few tablespoons and increase as needed to coat the ingredients lightly.
    • Gently mix everything together until well combined, ensuring not to mash the eggs too much to keep some texture.
  • Chill and Serve:
    • Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
    • Serve chilled, perfect as a standalone dish or as a complement to your main meal.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

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