Cucumber, Egg, Corn, and Mayonnaise Salad
The most budget-friendly, simple, and quick recipe! Cucumber, egg, and corn salad requires minimal ingredients but still turns out delicious and filling. Perfect for a quick snack, especially if the eggs are boiled in advance. You can dress it with either mayonnaise or sour cream.
Updated : 28 August, 2025
Easy
About 20 min.
Ingredients
2
Cucumber
2
Eggs
200 grams
Canned corn
2 tablespoon
Mayonnaise
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Boil the eggs in advance and let them cool. For cucumbers, I use small ones (1 per portion). If using a large cucumber, you’ll need just one.
Step 2
Wash and dry the cucumbers, cut off the ends. Be sure to taste them to check for bitterness, since bitter cucumbers can ruin the whole salad. Cut them into small pieces.
Step 3
How to boil hard-boiled eggs: place them in cold water before heating. Cook on low heat for about 9 minutes after the water begins to boil. Then drain, rinse with cold water, and cool. The sudden temperature change will make peeling easier. Cut the peeled eggs into pieces about the same size as the cucumbers.
Step 4
Drain canned corn in a sieve and let it sit until the liquid is gone. Combine the chopped cucumbers, eggs, and corn in a salad bowl. Add salt and black pepper to taste.
Step 5
Add mayonnaise and mix. If preferred, you can use sour cream instead.
Step 6
Serve the salad immediately, since cucumbers release juice if it sits too long. Enjoy!