Cucumbers And Egg Salad - cooking recipe

Ingredients
    4 eggs
    4 small seedless cucumbers
    4 small dill pickles
    3 tablespoons mayonnaise
Preparation
    Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool.
    Peel eggs. Chop into eighths, and transfer to a medium salad bowl.
    Cube cucumbers and pickled cucumbers, and add to eggs. Mix in mayonnaise. Refrigerate until thoroughly chilled.

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