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Egg Cucumber Salad (Light and Creamy)

This Egg Cucumber Salad is the perfect light and creamy cold salad to make for your next outdoor gathering or potluck.

A blend of crisp-fresh vegetables and Greek yogurt gives the classic egg salad a nutritious and delicious upgrade.

Top view of the egg cucumber salad in a bowl standing on a tea towel. A silver spoon is in the bowl.

Is cucumber good in egg salad?


Cucumbers taste great in salads with thick, creamy dressings like in this German cucumber salad, so they’re fantastic added to creamy egg salad recipes.

This light and creamy egg cucumber salad is packed with crisp cucumbers, crunchy radish, chives, garlic, and of course – eggs!

Instead of mayo, you’ll use Greek yogurt to add a creamy element and a boost of protein.

What I love most about this fresh, healthy salad is that it comes together with just a handful of veggies and simple ingredients – some of which you may have growing in your garden.

This egg salad with cucumber is perfect during the spring and early summer when radishes are ready for picking and field cucumbers are still small, tender, and sweet.

Boil your eggs in advance, and this creamy egg salad comes together in minutes to serve as a light lunch, a healthy weeknight side, or an elevated egg salad at brunches, luncheons, and showers.

Why You’ll Love This Recipe

Here are four reasons why this salad recipe is a keeper:

  • It’s a new and exciting salad to use an abundance of summer garden cucumbers.
  • This creamy salad provides plenty of protein and veggies to keep you feeling satisfied.
  • You’ll only need six fresh ingredients plus salt to make this tasty recipe.
  • It’s a perfect cool and creamy salad to serve at backyard barbecues and parties.

A close up shot of the egg cucumber salad.

Ingredient Notes

Here are the ingredients you will need to make this creamy salad:

  • Hard-boiled eggs – Peeled and chopped. Eggs are protein-rich and pair well with crunchy veggies and creamy, tangy Greek yogurt. See below for how to boil perfect eggs for this salad.
  • Cucumbers – I always use small field cucumbers in cucumber salad. They have the least amount of moisture and stay crisp in creamy dressings. English cucumbers are another option.
  • Radishes – Crisp radishes add a pop of color and a satisfying crunch!
  • Chives – Chives add delicious oniony flavor without overpowering the salad. You can also use green onions instead of chives.
  • Garlic – Add just enough to infuse the Greek yogurt with great flavor. Use a garlic press, if possible.
  • Greek yogurt – Creates a rich, tangy, and creamy dressing. As an alternative to Greek yogurt, sour cream is a good option.
  • Salt – Add sea salt or kosher salt to taste.

How To Make Cucumber Egg Salad

Here are the step-by-step instructions on how to make this egg cucumber salad:

  1. Hard boil the eggs: Hard boil your eggs according to your usual method. See below for guidance. Let them cool completely. Then, peel and roughly chop.
  2. Toss the eggs and veggies: Add the chopped hard-boiled eggs, cucumbers, radishes, and chives to a large bowl, and toss to combine.
  3. Toss with the Greek yogurt: In a small bowl, mix the yogurt with fresh pressed garlic. Then, add it to the egg mixture, season with salt, and gently toss until the egg and veggies are coated in the creamy dressing.
  4. Chill and serve: Place your cucumber egg salad in the refrigerator for 30 minutes, then serve immediately, and most importantly, enjoy!

Recipe Tips

Here are a few tips on how to make the best egg cucumber salad:

  • This is an excellent salad to make with field cucumbers that are picked small, so they’re sweeter and extra crunchy.
  • If you do not have a seedless cucumber, I recommend peeling and scooping out the seeds.
  • If you mince your garlic by pushing it through a garlic press, it will be easier to distribute it evenly in the dressing.
  • This cucumber egg salad tastes best chilled, so place it in the fridge for at least 30 minutes before serving.

Side view of the egg cucumber salad with a silver spoon in the salad.


You can serve this salad in a few different ways:

  • Egg salad sandwich – Serve this creamy salad spread on sturdy whole grain bread or rye bread.
  • Egg salad lettuce wrap – Wrap egg cucumber salad in crisp romaine, iceberg, or bibb lettuce leaves.
  • Tuna (or chicken!) egg cucumber salad – Stir a can of drained tuna or chopped rotisserie chicken in with the egg and veggies.
  • Avocado cucumber egg salad – Gently toss a diced avocado with the egg, vegetables, and dressing.
  • More veggies – Add sliced red onion and/or bell pepper to make this easy salad even more delicious.


Cucumbers inevitably release moisture and become soggy, so serve the salad immediately. Storing or freezing is not recommended.

Top view of the half of a white bowl with the egg cucumber salad in it.

Frequently Asked Questions

How do I hard-boil eggs for egg salad?

Carefully place eggs in a medium saucepot and cover with cool water by about one inch. Bring the water to a boil, then cover, and turn off the heat.

Keep the eggs covered for 10 minutes, then immediately transfer the eggs to an ice bath and chill for 10 minutes. Then peel off the shells and chop to make egg salad.

Why is my cucumber egg salad watery?

Cucumbers are naturally high in water and release their natural moisture in the presence of salt and acid, which can make the salad soggy and watery.

How do you keep cucumber salads from getting soggy?

After slicing the cucumber, sprinkle the slices with salt. The salt encourages moisture to release from the cucumbers, so all of that excess water doesn’t end up in your salad.

Let the cucumbers sit for 15 to 20 minutes. Drain the released liquid and make the salad. Taste the salad before adding more salt.

More Salad Recipes

Here are a few other healthy salad recipes for you to try:

Egg Cucumber Salad

Egg Cucumber Salad

Yield: 4 portions
Prep Time: 15 minutes
Additional Time: 30 minutes
Total Time: 45 minutes

This simple egg cucumber salad is light and creamy. Perfect as a healthy side dish for lunch and dinner or for your next summer outdoor gathering.


  • 6 hard boiled eggs, peeled and chopped
  • 5-6 small cucumbers, copped
  • 6-8 redishes, chopped
  • 3 Tbsp chopped chives
  • 1 garlic clove, pressed
  • 1/3 cup Greek yogurt
  • salt to taste


  1. Place the chopped hard-boiled eggs, cucumbers, radishes, and chives in a large mixing bowl. Toss to combine.
  2. In a small bowl, mix the yogurt with freshly pressed garlic.
  3. Add the yogurt to the egg mixture. Season with salt and mix.
  4. Place in the refrigerator for 30 minutes to chill. Serve immediately.


  • You can chop the garlic but pushing it through a garlic press will help to distribute it better in the yogurt dressing.
  • Sliced cucumbers will release a lot of water. For this reason, storing this salad is not recommended.
  • Make sure the hard-boiled eggs have cooled completely before adding them to the salad.
Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 165Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 281mgSodium 250mgCarbohydrates 10gFiber 1gSugar 5gProtein 13g

Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.

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