Creamy Cucumber Salad with Eggs

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Servings: 4 | Calories: Approx. 210 per serving

Why You’ll Love This Creamy Cucumber Salad

This Creamy Cucumber Salad is the perfect combination of crisp, cool veggies and rich, velvety dressing. It’s simple to make but packed with fresh flavor—perfect for those moments when you want a light, refreshing side that doesn’t skimp on taste.

The cucumbers provide crunch, the carrots add a hint of natural sweetness, and the hard-boiled eggs make it satisfyingly hearty. A creamy dressing made with mayonnaise, honey, and vinegar ties it all together with a sweet-tangy flavor that elevates the entire dish.

Whether you’re looking for a refreshing summer side, something quick to whip up for a BBQ, or just a new go-to salad for your weekly meals—this one checks every box.

Ingredients

Here’s everything you’ll need to bring this creamy cucumber salad to life:

3 small cucumbers, thinly sliced (Persian or English cucumbers work great)
1 small carrot, peeled and grated
1 ripe tomato, chopped or diced
¼ small red onion, thinly sliced (for a mild bite)
2 hard-boiled eggs, chopped
4 tablespoons mayonnaise
1 tablespoon vinegar (white or apple cider for tang)
1 tablespoon honey (balances the acidity and adds a hint of sweetness)
Salt and black pepper, to taste

Instructions

1. Prep Your Vegetables

Start by thoroughly washing all your vegetables. Thinly slice the cucumbers—keeping the skins on for added texture—and place them in a mixing bowl. Peel and grate your carrot, then add it in. Dice the tomato and thinly slice the red onion, tossing them in with the cucumbers.

2. Boil and Chop the Eggs

While prepping the veggies, you can boil your eggs if you haven’t already. To do this, place them in a small pot of water and bring to a boil. Once boiling, cook for 9–10 minutes, then cool under cold water before peeling and chopping.

3. Whisk the Creamy Dressing

In a separate small bowl, combine the mayonnaise, vinegar, and honey. Whisk until smooth. Taste and season with salt and pepper according to your preference. The dressing should be creamy with a light tang and touch of sweetness.

4. Combine and Mix

Pour the dressing over the bowl of vegetables. Gently toss until everything is evenly coated. Then, fold in the chopped eggs last to keep them from breaking apart too much.

5. Chill Before Serving

For the best flavor, let the salad sit in the fridge for 10–15 minutes before serving. This allows the flavors to meld together beautifully.

Tips & Variations

Add protein: Turn this into a full meal by adding grilled chicken or tuna.
Make it extra crunchy: Add diced bell peppers, radishes, or celery.
Lighten it up: Swap mayo for Greek yogurt or sour cream for a lighter twist.
Boost the flavor: Add fresh dill, parsley, or even a dash of Dijon mustard for a flavor kick.
Egg-free option: Leave out the eggs for a vegan-friendly side (and sub mayo for vegan mayo).

What to Serve With

This creamy cucumber salad pairs perfectly with grilled meats, burgers, sandwiches, or even as a cool complement to spicy dishes. It also makes an excellent lunch on its own or part of a picnic spread.

Storage

Keep leftovers stored in an airtight container in the fridge. It’s best eaten within 2 days, as the vegetables will continue to release water and the dressing may thin out. Stir before serving leftovers.

Nutrition (Per Serving)

Calories: 210
Protein: 6g
Carbohydrates: 9g
Fat: 17g
Fiber: 2g
Sugar: 5g

Final Thoughts

If you’re in the mood for something creamy, crisp, and a little bit indulgent without going overboard—this Creamy Cucumber Salad is for you. It’s fast, flexible, and sure to be a repeat recipe on your menu.

Want more feel-good, easy-to-make recipes like this one? Just send over the next set of ingredients, and I’ll whip up another full recipe article in the same style.