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Salads Misc
Poultry & Egg Salads

Kat's Cucumber Egg Salad

4 eggs
4 small seedless cucumbers
4 small dill pickles
3 tablespoons mayonnaise
DIRECTIONS
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.