Cucumber & Egg Salad with Dill

A simple summer salad inspired by the dacha garden 

For many families across Eastern Europe, summer weekends meant going to the dacha. There was always something ready to pick from the garden - cucumbers, dill, green onions - and lunch often came together from whatever had just been picked. 

This cucumber and egg salad reminds me of that kind of cooking: simple ingredients, no complicated recipes, and meals that somehow tasted better after a morning spent outdoors.

Crisp cucumbers, tender eggs, fragrant dill, and just a spoonful of mayonnaise are all it takes to create one of summer's simplest pleasures. 

Ingredients (Serves 2)

• 2 hard-boiled eggs, chopped

• 2-3 small cucumbers, diced or sliced

• 1–2 tablespoons mayonnaise (to taste)

• Salt and black pepper

• 1–2 tablespoons finely chopped fresh dill

How to Make Cucumber & Egg Salad

1. Chop the eggs into bite-sized pieces

2. Dice or slice the cucumbers

3. Combine in a bowl

4. Add mayonnaise, salt, and pepper. Mix gently

5. Stir in fresh dill and green onion, if using

Serve immediately, or chill for 15–20 minutes for a slightly more blended flavor

Serving Ideas

• On a slice of dark rye bread

• As a light summer lunch

• Alongside grilled meat or fish

• Spooned straight from the bowl (no judgment :)