The Pioneer Woman Tasty Kitchen
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Cucumber-Dill & Egg Salad on a Bed of Mixed Greens

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Prep:

Cook:

Level: Easy

System:

2

Description

Delicious salad for two for the warmer months ahead. Serve this cold and enjoy the flavors. Great lunch option.

Ingredients

  • 4 whole Large Eggs
  • 3 Tablespoons Greek Yogurt
  • 3 Tablespoons Mayonnaise
  • 1 teaspoon Onion Salt
  • 1 teaspoon Black Pepper
  • 1-½ teaspoon Fresh Dill, Finely Chopped
  • 1 whole Small Cucumber, Peeled, Thinly Sliced And Diced
  • 8 leaves Romaine Lettuce Or Mixed Greens
  • ½ whole Lemon, Juiced (optional)

Preparation

In a pot of boiling water, add eggs and cook 10 minutes on high. Remove from heat and place eggs in cool water for 5 minutes. They should peel easily. Peel and dice.

To a mixing bowl, add diced eggs, yogurt, mayonnaise, onion salt, black pepper, and stir. Add fresh dill and diced cucumber, mix well to combine.

Add greens to a plate and sprinkle fresh lemon juice over the greens if desired. Place a generous portion of egg salad in the middle. We love this with a variety of crackers. Enjoy!

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