Crunchy Cucumber Egg Salad
Crunchy Cucumber Egg Salad blends tender chopped eggs with crisp cucumbers and briny dill pickles, all lightly bound with creamy mayonnaise. The contrast of cool freshness and tangy pickle bite makes each forkful balanced and satisfying. It’s perfect for a light lunch, picnic sandwiches, or as a refreshing side at warm-weather gatherings.
- Prep10 mins
- Cook15 mins
- Serves4
- DifficultyEasy
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Crunchy Cucumber Egg Salad, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 53 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 0 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 100 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 9
- Heart Health
- 63
- Metabolic
- 19
- Digestive
- 34
- Inflammatory
- 44
- Performance
- 46
- General Wellness
- 1
Place the eggs in a saucepan and cover them completely with cold water; bring to a boil. Cover, remove from the heat, and let sit for 10 to 12 minutes. Move the eggs to a colander and run cold water over them to cool.
- 2
Peel and chop the eggs. Chop the cucumbers and pickles.
- 3
Combine the eggs, cucumbers, pickles, and mayonnaise in a bowl; stir until well mixed. Cover and refrigerate until chilled, about 1 hour.
- Calories 238.63 kcal Moderate 12%
- Protein 9.73 g Moderate 19%
- Carbohydrate 17.57 g 6%
- Total Fat 13.5 g Moderate 17%
- Saturated Fat 3.48 g Moderate 17%
- Trans Fat 0.05 g High --
- Cholesterol 238.58 mg High 80%
- Sodium 1630.28 mg High 71%
- Dietary Fiber 1.74 g Low Source 6%
- Total Sugars 1.89 g --
- Added Sugars 0.1 g Low Source 0%
- Calcium 116.96 mg Low Source 9%
- Iron 1.69 mg Low Source 9%
- Potassium 313.35 mg Low Source 7%
- Vitamin A 185.07 mcg Good Source 21%
- Vitamin C 63.54 mg Good Source 71%
- Vitamin D 1.04 mcg Low Source 5%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
About This Recipe
Crunchy Cucumber Egg Salad is made with 4 ingredients and serves 4. It takes about 25 mins and is rated easy. Key ingredients include Cucumber, Dill Pickles, Eggs, and Mayonnaise. Each serving provides about 238.63 kcal.
Recipe Questions
- What is Crunchy Cucumber Egg Salad made of?
- The main ingredients are Cucumber, Dill Pickles, Eggs, Mayonnaise. The full list of 4 is above.
- How long does it take to make Crunchy Cucumber Egg Salad?
- About 25 mins in total: 10 mins to prepare and 15 mins to cook.
- How many calories are in one serving?
- One serving provides about 238.63 kcal. The full nutrition breakdown is above.
- Is Crunchy Cucumber Egg Salad easy to make?
- This recipe is rated easy, with 4 ingredients and 3 steps.
- Is Crunchy Cucumber Egg Salad healthy?
- Crunchy Cucumber Egg Salad has an easyChef Pro health score of 47/100. Per serving, it provides 238.63 calories and 9.73 g of protein, or 19% of the Daily Value. It is a good source of vitamin A and vitamin C. Worth noting per serving: sodium at 1630.28 mg (71% of the Daily Value) and saturated fat at 3.48 g (17% of the Daily Value). It contains Eggs, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
How easyChef Pro scores recipes and products
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The calculation evaluates nutrients, calorie density, processing level, and how well the food supports your selected health goal. Protein, fiber, vitamins, minerals and other beneficial nutrients can strengthen the score. High amounts of sodium, saturated fat, added sugar and other nutrients may lower it.
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