Cucumber Egg Salad

Prep Time

15 minutes

Cook Time

N/A

Yields

4 servings

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Ingredients

  • 1/2 cup Oikos Cucumber Dill Dip
  • 1/2 cup diced red bell pepper
  • 1/4 cup minced scallions
  • 4 hard-cooked large eggs, peeled and chopped (1 1/2 cups)
  • 4 slices whole grain bread, halved

Directions

  1. In a bowl, toss together Oikos Cucumber Dill Dip, pepper and scallion. Gently fold in eggs and mix. Cover and refrigerate. Can be made up to 1 day before using.
  2. To serve, place bread slice halves on salad plates and scoop 1/2 cup salad mixture onto top of slices.