Another new cucumber salad recipe
Another new cucumber salad recipe🥚🚨 is a easy American recipe that serves 2. 250 calories per serving. Recipe by logagm on YouTube.
Prep: 15 min | Cook: 10 min | Total: 30 min
Cost: $2.49 total, $1.24 per serving
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
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
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
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
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
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
Dietary info: Vegetarian, Gluten‑free (if served without bread)
Allergens: Eggs, Dairy (sour cream)
Ingredient Substitutions
- Instead of Cucumber: Zucchini
- Instead of Eggs: Hard‑boiled quail eggs
- Instead of Celery: Fennel bulb
- Instead of Red Onion: White onion, Shallots
- Instead of Sour Cream: Greek yogurt, Mayonnaise
- Instead of Paprika: Smoked chili powder
- Instead of Lemon Juice: Lime juice, Apple cider vinegar (half amount)
- Instead of MSG: Soy sauce (tiny splash), Mushroom powder
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Cutting Board
- Chef's Knife
- Medium Saucepan
- Mixing Bowl
- Fork
- Measuring Spoons (optional)
- Plastic Wrap (optional)
Critical Steps — Do Not Skip
- Boiling the eggs for exactly 10 minutes after turning off the heat to avoid over‑cooking.
- Slicing the cucumber thinly so it integrates well with the salad.
- Shaking the mixture thoroughly to achieve a creamy, uniform texture.
Chef Tips from the Video
- A dash of fresh dill or chives adds a pleasant herb note.
- For a low‑fat version, substitute Greek yogurt for sour cream.
- Use a zip‑top bag to shake the salad for an even easier mixing method.
Troubleshooting
Salad is too watery.
Add a little more sour cream or a teaspoon of mayonnaise to thicken; also ensure the cucumber is sliced thin and patted dry.
Eggs are over‑cooked and rubbery.
Reduce the resting time after boiling to 8 minutes and immediately cool in ice water.
Flavor is bland.
Increase salt, add an extra pinch of MSG, or a dash more lemon juice for brightness.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture will become watery.
Room temperature: Do not leave out for more than 2 hours.
Make-Ahead Tips
- Boil and peel the eggs a day ahead; keep them in a sealed container.
- Prepare the vegetable slices and store them dry in a paper towel‑lined container.
Frequently Asked Questions
What is the cultural significance and history of cucumber egg salad sandwiches in American cuisine?
Cucumber egg salad sandwiches are a classic American lunch staple that emerged in the early 20th century when egg salad became popular as a quick, protein‑rich filling. Adding crisp cucumber gives a refreshing crunch that reflects the American love for combining creamy salads with fresh vegetables.
What are the traditional regional variations of cucumber egg salad in the United States?
In the Midwest, dill and mustard are often added; on the West Coast, avocado or citrus‑yogurt dressings appear. Southern versions may include a touch of sweet pickle relish, while New England cooks sometimes use crisp lettuce instead of cucumber.
How is cucumber egg salad traditionally served in American households?
It is typically spread between two slices of soft white or whole‑grain bread, sometimes toasted, and served with lettuce or tomato. It also appears as a filling for wraps or as a side dish on a picnic platter.
What occasions or celebrations is cucumber egg salad sandwich associated with in American culture?
It is a popular choice for picnics, potlucks, school lunches, and casual family gatherings because it can be made ahead and travels well. It also appears on brunch menus during spring when cucumbers are in season.
How does cucumber egg salad fit into the broader American sandwich tradition?
The sandwich reflects the American tradition of using simple, pantry‑friendly ingredients to create satisfying handheld meals. Its creamy base, protein from eggs, and fresh crunch from cucumber embody the balance of texture and flavor prized in American deli sandwiches.
What are the authentic traditional ingredients for cucumber egg salad versus acceptable substitutes?
Traditional ingredients include hard‑boiled eggs, mayonnaise or sour cream, mustard, celery, and sometimes dill. In this recipe we use sour cream for extra creaminess, MSG for umami, and paprika for color. Acceptable substitutes are Greek yogurt for sour cream, mustard for extra tang, and a pinch of smoked paprika instead of sweet.
What other American dishes pair well with cucumber egg salad sandwich?
It pairs nicely with classic sides like potato chips, coleslaw, pickles, or a simple green salad. For a heartier meal, serve with tomato soup or a bowl of chicken noodle soup.
What makes cucumber egg salad sandwich special or unique in American cuisine?
The addition of thinly sliced cucumber adds a refreshing, hydrating crunch that contrasts the rich, creamy egg mixture, making the sandwich lighter and more suitable for warm weather while still delivering protein and comfort.
How has cucumber egg salad evolved over time in the United States?
Originally, egg salad was made with just eggs, mayo, and mustard. Over decades, home cooks added fresh vegetables like cucumber and celery for texture, and modern versions incorporate healthier fats, herbs, and umami boosters such as MSG or avocado.
What are common misconceptions about cucumber egg salad sandwiches?
Many think the cucumber must be cooked, but raw thin slices retain their crispness and freshness. Another myth is that MSG is unhealthy; in small amounts it simply enhances flavor without adding calories.
What are the most common mistakes to avoid when making cucumber egg salad sandwich?
Over‑cooking the eggs makes the salad rubbery, slicing the cucumber too thick prevents it from mixing well, and under‑seasoning leads to a bland result. Follow the critical steps for proper egg timing, thin slicing, and thorough shaking.
Why does this cucumber egg salad recipe use MSG instead of extra salt?
MSG provides a depth of umami flavor that enhances the overall taste without increasing sodium as much as additional salt would, allowing the lemon and paprika to shine while keeping the salad balanced.
Can I make cucumber egg salad ahead of time and how should I store it?
Yes, prepare the salad up to step 4, cover tightly with plastic wrap, and refrigerate. It stays fresh for up to 3 days; give it a quick stir before serving to re‑incorporate any settled liquids.
What does the YouTube channel logagm specialize in?
The YouTube channel logagm focuses on quick, practical home‑cooking tutorials, often featuring creative twists on classic comfort foods and easy‑to‑follow step‑by‑step videos for everyday cooks.
How does the YouTube channel logagm's approach to American comfort food differ from other cooking channels?
Logagm emphasizes minimal equipment, clear visual cues, and a playful, energetic presentation style, encouraging viewers to experiment with simple ingredient swaps while keeping the recipes approachable for beginners.
Last updated: August 29, 2026
