Crunchy Garden & Egg Salad with Creamy Honey-Dijon Dressing

Crunchy Garden & Egg Salad with Creamy Honey-Dijon Dressing

Yield: 4-6 servings
Prep Time: 20 minutes

Ingredients:

For the Salad:

• 2 medium cucumbers, partially peeled (in stripes) and diced

• 2 large carrots, peeled and grated or julienned

• 1 cup cherry or grape tomatoes, halved or quartered

• ½ medium red onion, thinly sliced or finely diced

• 4-5 large hard-boiled eggs, peeled and chopped

• Salt (for pre-salting cucumbers)

For the Creamy Dressing:

• ⅓ cup mayonnaise (good quality, or use Greek yogurt for a tangier/lighter version)

• 1 tablespoon apple cider vinegar or white wine vinegar

• 1 teaspoon honey (or more to taste)

• 1 teaspoon Dijon mustard (optional, but highly recommended for depth)

• ¼ teaspoon black pepper

• Salt to taste

• Optional fresh herbs: Chopped fresh dill or parsley (a fantastic addition)

Instructions:

1. Prepare the Cucumbers (Key for Preventing Watery Salad):

   • Place the diced cucumbers in a colander, sprinkle with ½ tsp salt, and toss. Let them drain over the sink or a bowl for 10-15 minutes. Pat them very dry with a clean kitchen towel or paper towels. This step removes excess water and keeps your salad crisp, not soggy.

2. Make the Dressing:

   • In a small bowl, whisk together the mayonnaise, vinegar, honey, Dijon mustard (if using), black pepper, and a pinch of salt until smooth.

3. Assemble the Salad:

   • In a large mixing bowl, combine the dried cucumbers, carrots, tomatoes, red onion, and hard-boiled eggs.

   • Pour the dressing over the salad ingredients.

   • Gently fold everything together until evenly coated. Taste and adjust seasoning—add more salt, pepper, honey, or a splash of vinegar as needed.

4. Serve:

   • For best flavor, let the salad rest in the refrigerator for 15-30 minutes before serving to allow the flavors to meld.

   • Garnish with fresh herbs if desired.

Pro Tips & Variations:

• Texture is Key: The contrast between the creamy dressing and the crunchy vegetables is what makes this salad special. Don’t overcook the eggs—aim for a firm yolk with no gray ring.

• Onion Hack: To mellow the sharpness of the red onion, soak the sliced onion in ice water for 10 minutes, then drain and pat dry before adding.

• Make it Lighter: Substitute half or all of the mayonnaise with plain Greek yogurt. You may need a touch more honey or vinegar to balance the tang.

• Add-Ins for Heartier Salads:

  • Protein: Add chopped ham, crispy bacon, or chickpeas.

  • Cheese: Crumbled feta or grated cheddar.

  • More Crunch: Toasted sunflower seeds or chopped pecans.

• Serving Suggestions:

  • Serve on a bed of lettuce.

  • Use as a filling for wraps or pita pockets.

  • Spoon onto thick slices of toasted rustic bread.

  • Enjoy as a standalone side with grilled chicken or fish.

This salad is a perfect make-ahead lunch and keeps well, covered, in the refrigerator for 1-2 days (though the cucumbers will soften slightly over time). Enjoy your fresh, satisfying creation