Creamy Cucumber & Egg Salad with Honey Dressing
Ingredients
For the Salad
– 3 small cucumbers, thinly sliced
– 1 small carrot, grated or cut into thin julienne strips
– 1 medium tomato, diced
– ¼ small red onion, thinly sliced
– 2 hard-boiled eggs, sliced or chopped
For the Honey Dressing
– 4 tablespoons mayonnaise
– 1 tablespoon white vinegar
– 1 tablespoon honey
– Salt, to taste
– Freshly ground black pepper, to taste
Optional Garnish
– Fresh chopped dill
– Chopped parsley
– Paprika
– Chives
Instructions
1. Wash and prepare all of the vegetables.
2. Thinly slice the cucumbers and red onion, grate the carrot, and dice the tomato.
3. Peel and slice the hard-boiled eggs.
4. In a small bowl, whisk together the mayonnaise, vinegar, honey, salt, and black pepper until the dressing is smooth and creamy.
5. Place the cucumbers, carrot, tomato, and onion into a large mixing bowl.
6. Pour the dressing over the vegetables and gently toss until everything is evenly coated.
7. Carefully fold in the sliced eggs to keep them intact.
8. Cover and refrigerate for 15–20 minutes before serving to allow the flavors to blend.
9. Garnish with fresh dill, parsley, chives, or a light sprinkle of paprika if desired.
10. Serve chilled as a refreshing side dish or enjoy it as a light meal with crusty bread, grilled chicken, fish, or sandwiches.
Serving Suggestions
This creamy cucumber salad pairs wonderfully with grilled meats, barbecue dishes, roasted chicken, seafood, baked potatoes, or fresh bread. It also makes a delicious addition to picnics, potlucks, and summer gatherings.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Stir gently before serving, as the vegetables may release some liquid during storage.