Cucumber and Egg Salad

This refreshing Cucumber and Egg Salad combines the classic flavors of hard-boiled eggs and crisp cucumbers, enhanced with a zesty yogurt dressing. It's a perfect balance of creamy and crunchy textures, making it an appealing dish for any meal. This recipe is vegetarian and provides a good source of protein while being light and satisfying.

Ingredients:

• 4 large hard-boiled eggs, peeled and chopped
• 1 large cucumber, diced
• 1/4 cup plain Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/4 red onion, finely chopped

Instructions:

1. In a large bowl, combine the chopped hard-boiled eggs and diced cucumber.
2. In a separate bowl, whisk together the Greek yogurt, Dijon mustard, dill, lemon juice, olive oil, salt, and pepper until smooth.
3. Pour the dressing over the egg and cucumber mixture and gently toss to combine.
4. Fold in the finely chopped red onion for added flavor and crunch.
5. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.