Another new cucumber salad recipe🥚🚨

Ingredients

• 1 large Cucumber (washed, ends trimmed)
• 4 large Eggs (hard‑boiled, cooled and peeled)
• 2 stalks Celery (thinly sliced)
• 0.25 medium Red Onion (thinly sliced)
• 3 tablespoons Sour Cream (full‑fat for creaminess)
• 0.5 teaspoon Paprika (sweet or smoked, according to preference)
• 1 teaspoon Lemon Juice (freshly squeezed)
• 1 pinch MSG (optional, for extra umami)
• to taste Salt
• to taste Black Pepper

Instructions

1. Boil the Eggs

   Place the eggs in a saucepan, cover with cold water by 1 inch, bring to a boil over medium heat, then turn off the heat, cover and let sit for 10 minutes.

   Time: PT10M

2. Prepare the Vegetables

   While the eggs are cooking, wash the cucumber, celery, and red onion. Slice the cucumber lengthwise into thin ribbons or thin rounds, then thinly slice the celery and red onion.

   Time: PT5M

3. Peel and Mash the Eggs

   Peel the boiled eggs, place them in the mixing bowl and mash with a fork until crumbly but not pureed.

   Time: PT2M

4. Combine All Ingredients

   Add the sliced cucumber, celery, red onion, sour cream, paprika, lemon juice, MSG, salt, and pepper to the mashed eggs. Stir gently then shake the bowl vigorously for 10 seconds to fully incorporate.

   Time: PT3M

5. Serve or Store

   Serve immediately as a sandwich filling between bread or wraps, or cover with plastic wrap and refrigerate.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

12 g

Fat

15 g

Fiber

2 g