Cucumbers And Egg Salad recipe

4 servings

4 eggs

4 small seedless cucumbers

4 small dill pickles

3 tablespoons mayonnaise

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.