Looking for a fresh, creamy, and satisfying salad that’s easy to make? This Creamy Cucumber Egg Salad with Juicy Tomatoes is a delicious combination of tender hard-boiled eggs, crisp cucumbers, sweet juicy tomatoes, and a smooth, tangy dressing.
Fresh dill, a little lemon juice, and a touch of Dijon mustard bring everything together beautifully. It’s perfect for quick lunches, summer picnics, light dinners, or as a simple side dish for your favorite meals.
The best part? You only need a handful of everyday ingredients, and it comes together in about 25 minutes!
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4
- Course: Salad, Lunch, Side Dish
- Cuisine: American
- Method: Boiling and Mixing
- Difficulty: Easy
Ingredients
Салат из огурцов, помидоров и яиц с майонезом калории и макронутриенты
For the Salad
- 6 large eggs
- 1 large English cucumber, diced
- 1½ cups cherry tomatoes, halved
- ¼ small red onion, finely chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
For the Creamy Dressing
- ⅓ cup mayonnaise
- ¼ cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ teaspoon salt, or to taste
Optional Garnish
- Extra fresh dill
- A pinch of paprika
- Freshly cracked black pepper
Instructions
Step 1: Boil the Eggs
Saucepan with boiling eggs on a glass-ceramic hob
Place the eggs in a saucepan and cover them with cold water by about 1 inch.
Bring the water to a boil over medium-high heat. Once boiling, cover the pan, turn off the heat, and let the eggs sit for 10–12 minutes.
Transfer the eggs to a bowl of ice water and let them cool completely. Peel and chop them into bite-sized pieces.
Step 2: Prepare the Fresh Vegetables
Wash and dry the cucumber and tomatoes.
Cut the cucumber into small bite-sized cubes and halve the cherry tomatoes. Finely chop the red onion, fresh dill, and parsley.
If your cucumber has a lot of seeds or moisture, remove the soft center to help keep the salad from becoming watery.
Step 3: Make the Creamy Dressing
Joghurt-Kräuter-Dressing ohne Mayo – Rezept
In a small bowl, combine the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and black pepper.
Whisk until smooth and creamy.
Taste the dressing and adjust the lemon juice or seasoning to your liking.
Step 4: Combine the Salad Ingredients
Add the chopped eggs, cucumber, cherry tomatoes, and red onion to a large mixing bowl.
Sprinkle in the fresh dill and parsley.
Gently toss the ingredients together so the vegetables and eggs are evenly distributed.
Step 5: Add the Creamy Dressing
Pour the creamy dressing over the salad.
Using a large spoon or spatula, gently fold everything together until the eggs and vegetables are coated.
Be careful not to mash the eggs or crush the tomatoes.
Step 6: Chill and Serve
デリ風副菜♪ きゅうりとゆで卵のマスタードサラダのレシピ動画・作り方 | デリッシュキッチン
Cover the salad and refrigerate for about 15–20 minutes to let the flavors come together.
Before serving, sprinkle with extra fresh dill, paprika, and black pepper.
Enjoy chilled as a refreshing lunch, a picnic side, or a light dinner!
Tips for the Best Cucumber Egg Salad
- Cool the eggs completely: This helps the dressing stay creamy and prevents it from becoming warm or runny.
- Use English cucumber: It has fewer seeds and a crisp texture.
- Choose ripe tomatoes: Sweet, juicy cherry tomatoes add wonderful flavor.
- Remove excess moisture: Pat the cucumber and tomatoes dry before mixing.
- Fold gently: This keeps the eggs in nice pieces.
- Chill before serving: A short rest helps the flavors blend together.
- Add dressing just before serving: If preparing the vegetables ahead, keep them separate from the dressing until ready to mix.
Easy Recipe Variations
1. Avocado Cucumber Egg Salad
Add one diced ripe avocado for extra creaminess.
2. Mediterranean Egg Salad
Add crumbled feta cheese, Kalamata olives, and a little extra lemon juice.
3. Spicy Cucumber Egg Salad
Add finely chopped jalapeño or a pinch of red pepper flakes.
4. High-Protein Egg Salad
Replace some or all of the mayonnaise with additional plain Greek yogurt.
5. Crunchy Egg Salad
Add diced celery or chopped bell peppers for extra crunch.
What to Serve with Cucumber Egg Salad
Greitos kiaušinių salotos su agurkais – sotūs pusryčiai
Roast chicken fillet and vegetables
11
This fresh salad pairs wonderfully with:
- Toasted sourdough bread
- Whole wheat crackers
- Grilled chicken breast
- Grilled salmon
- Garlic toast
- Fresh lettuce wraps
- Roasted potatoes
- A bowl of vegetable soup
Storage and Make-Ahead Tips
Refrigerator: Store leftovers in an airtight container at 40°F or below. Because this salad contains eggs and mayonnaise, enjoy it within 2 days for the best quality.
Food Safety: Do not leave the salad at room temperature for more than 2 hours, or 1 hour when temperatures are above 90°F.
Freezing: Freezing is not recommended. Cucumbers and tomatoes lose their crisp texture, while the creamy dressing may separate.
Make Ahead: Boil and peel the eggs up to 2 days ahead. Chop the vegetables and prepare the dressing separately. Keep everything refrigerated and combine shortly before serving.
Frequently Asked Questions
1. Can I make cucumber egg salad without mayonnaise?
Yes! Replace the mayonnaise with plain Greek yogurt for a lighter, tangy dressing.
2. How do I stop cucumber salad from becoming watery?
Pat the cucumber dry after cutting, remove the soft seeded center if necessary, and add the dressing shortly before serving.
3. Can I use regular tomatoes instead of cherry tomatoes?
Absolutely. Use 1–2 medium ripe tomatoes, remove excess seeds if very juicy, and cut them into small pieces.
4. Can I make this salad the night before?
You can prepare the eggs, vegetables, and dressing separately the night before. For the freshest texture, combine everything shortly before serving.
5. Is this cucumber egg salad good for meal prep?
Yes, if you store the ingredients separately and assemble individual portions when you’re ready to eat. Keep everything refrigerated.
Printable Recipe Card
Creamy Cucumber Egg Salad with Juicy Tomatoes
Frischer Gurken-Tomaten-Salat aus der DDR: Perfekt gegen die Hitze!
A fresh and creamy salad made with hard-boiled eggs, crisp cucumbers, juicy tomatoes, fresh herbs, and a tangy homemade dressing.
PREP TIME
15 minutes
COOK TIME
10 minutes
TOTAL TIME
25 minutes
SERVINGS
4
Ingredients
Salad
- 6 large eggs
- 1 large English cucumber, diced
- 1½ cups cherry tomatoes, halved
- ¼ small red onion, chopped
- 2 tbsp fresh dill
- 1 tbsp fresh parsley
Creamy Dressing
- ⅓ cup mayonnaise
- ¼ cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ¼ tsp black pepper
- ½ tsp salt
Garnish
- Extra dill
- Pinch of paprika
Instructions
- Place eggs in a saucepan, cover with water, and bring to a boil. Cover, turn off heat, and let stand for 10–12 minutes.
- Cool eggs in ice water, peel, and chop.
- Dice cucumber, halve tomatoes, and chop onion and herbs.
- Whisk mayonnaise, Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and pepper.
- Combine eggs, cucumber, tomatoes, onion, dill, and parsley in a large bowl.
- Gently fold in the dressing until everything is coated.
- Refrigerate for 15–20 minutes. Garnish and serve chilled.
Notes
- Pat vegetables dry to prevent a watery salad.
- Fold gently to keep egg pieces intact.
- Refrigerate leftovers and enjoy within 2 days.
