Creamy Green Salad – Fresh Spring Recipe with Eggs & Herbs

Chef Emma here, and I have to tell you about the potluck that introduced me to this vibrant green salad. My neighbor, a wonderful Russian grandmother named Galina, brought this beautiful bowl to our spring gathering, and everyone kept asking what made it so special.

It looked so simple—just eggs, cucumbers, and fresh herbs—but that first bite was a revelation. The creamy, tangy dressing coated every piece of tender boiled egg and crisp cucumber, while the fresh dill and green onions added brightness that tasted like spring itself.

Galina laughed at all our compliments and told us this was the easiest salad in the world—something her mother made every week during warm weather when cucumbers and herbs were abundant in the garden. She wrote down the recipe on a napkin (just a few ingredients!), and I’ve been making it ever since. My family now requests this “green salad” constantly during spring and summer, especially for picnics, barbecues, and light dinners on warm evenings.

This creamy green salad is everything you want in a side dish—fresh, light, protein-packed from the eggs, and bursting with spring flavors. The combination of crunchy cucumbers, creamy hard-boiled eggs, sharp green onions, and fresh dill creates perfect harmony. Whether you’re looking for healthy side dishes, easy salad recipes, or something special for your next gathering, this Eastern European classic is about to become your new favorite.

Summary

Creamy Green Salad features chopped hard-boiled eggs, sliced cucumbers, green onions, and fresh dill tossed in a light sour cream or Greek yogurt dressing. This traditional Eastern European salad takes just 15 minutes to prepare (plus egg cooking time) and serves 4-6 people as a refreshing side dish.

Perfect for potlucks, barbecues, spring gatherings, or as a light lunch, this salad is naturally gluten-free, high in protein, and low in carbs. It’s best served fresh but can be made a few hours ahead and kept chilled.

Equipment

You’ll need just basic kitchen tools:

• Medium saucepan – For boiling eggs
• Large mixing bowl – For combining salad
• Sharp knife and cutting board – For chopping
• Measuring spoons – For dressing
• Serving bowl – For presentation

Ingredients

For the Salad:

• 6 large hard-boiled eggs, peeled and chopped
• 2 large cucumbers (or 3-4 small cucumbers), diced
• 1 bunch green onions (6-8 stalks), chopped
• ½ cup fresh dill, chopped (plus extra for garnish)
• Salt and black pepper to taste

For the Creamy Dressing:

• ⅓ cup sour cream (or plain Greek yogurt for lighter option)
• 1 tablespoon mayonnaise (optional, for extra creaminess)
• 1 teaspoon lemon juice or white vinegar (optional, for tang)
• ¼ teaspoon salt
• Pinch of black pepper

Optional Add-Ins:

• 6-8 radishes, thinly sliced (for color and crunch)
• ½ cup fresh parsley or cilantro, chopped
• 1 clove garlic, minced (for extra flavor)
• ½ cup shredded cheese (cheddar or mozzarella)
• 1 tablespoon fresh chives, chopped

Directions

Step 1: Boil the Eggs

Place eggs in a medium saucepan and cover with cold water by about 1 inch. Bring to a boil over high heat. Once boiling, cover the pan, remove from heat, and let sit for 10-12 minutes. Transfer eggs to an ice bath or run under cold water until completely cooled, about 5 minutes. Peel and chop into bite-sized pieces.

Step 2: Prepare the Vegetables

While eggs are cooling, wash and dice the cucumbers into ½-inch pieces. If your cucumbers have large seeds, you can scoop them out first, but it’s not necessary for small, fresh cucumbers. Chop the green onions (including both white and green parts) and roughly chop the fresh dill.

Step 3: Combine the Salad

In a large mixing bowl, add the chopped hard-boiled eggs, diced cucumbers, chopped green onions, and fresh dill. If using radishes or other optional vegetables, add them now. Gently toss everything together.

Step 4: Make the Dressing

In a small bowl, mix together the sour cream (or Greek yogurt), mayonnaise if using, lemon juice if using, salt, and black pepper. Whisk until smooth and well combined. Taste and adjust seasoning as needed.

Step 5: Dress the Salad

Pour the creamy dressing over the egg and vegetable mixture. Gently fold everything together using a large spoon or spatula until all ingredients are evenly coated with dressing. Be gentle to avoid mashing the eggs too much.

Step 6: Season and Chill

Taste the salad and adjust seasoning with additional salt and pepper if needed. Cover and refrigerate for at least 15-30 minutes before serving to allow flavors to meld. This salad is best served cold!

Step 7: Garnish and Serve

Transfer to a serving bowl and garnish with extra fresh dill sprigs on top. Serve immediately as a side dish, light lunch, or appetizer. Enjoy the fresh, spring flavors!

Tips and Variations

Chef Emma’s Pro Tips:

• Perfect hard-boiled eggs: For easy-to-peel eggs, use eggs that are at least a week old
• Drain cucumbers: If your cucumbers release a lot of water, drain them before adding dressing
• Fresh herbs are key: Dried dill doesn’t compare—use fresh for authentic flavor
• Don’t overdress: Start with less dressing; you can always add more
• Chill before serving: This salad tastes best when cold and flavors have melded
• Make eggs ahead: Boil eggs the night before to save time
• English cucumbers: Use seedless English/Persian cucumbers for less water content

Delicious Variations:

• Radish Crunch: Add thinly sliced radishes for beautiful color and peppery bite
• Creamy Herb: Add fresh parsley, chives, or cilantro along with dill
• Garlic Lovers: Mix minced garlic into the dressing for extra flavor
• Cheesy Version: Fold in shredded cheddar or crumbled feta cheese
• Avocado Addition: Add diced avocado just before serving
• Lighter Dressing: Use all Greek yogurt instead of sour cream
• Mayo-Based: Replace sour cream with mayonnaise for traditional egg salad texture
• Spring Peas: Add blanched fresh or frozen peas for sweetness
• Protein Boost: Add diced cooked chicken or tuna

Serving Suggestions:

• As a side dish for grilled meats or fish
• On toasted bread or crackers
• Stuffed into pita pockets
• Over mixed greens for larger salad
• With boiled potatoes for heartier meal
• Alongside borscht or other soups
• At picnics, potlucks, and barbecues

Storage:

• Refrigerator: Store in airtight container for up to 2 days
• Best Fresh: This salad is best eaten within 24 hours as cucumbers release water over time
• Separate Dressing: For meal prep, store dressing separately and combine just before serving
• Not Freezer-Friendly: The eggs and cucumbers don’t freeze well

Nutrition Facts

Note: Nutrition facts are estimates. Values will vary based on specific ingredients and optional add-ins used.

Nutritional Highlights

This Creamy Green Salad is a nutritional powerhouse despite being light and refreshing! The hard-boiled eggs provide 7 grams of complete protein per serving with all essential amino acids, plus important nutrients like choline for brain health, vitamin D for bone health, and selenium for antioxidant protection.

Cucumbers are incredibly hydrating (95% water!) and provide vitamin K for blood clotting and bone health, plus silica for healthy skin and connective tissue. Green onions contribute vitamin C, vitamin K, and beneficial sulfur compounds with anti-inflammatory properties. Fresh dill is surprisingly nutrient-dense, providing antioxidants, vitamin C, and compounds that support digestion.

The sour cream or Greek yogurt dressing adds creaminess while providing calcium for strong bones, probiotics for gut health, and additional protein. At just 110 calories per serving, this salad is incredibly satisfying thanks to the protein and fiber content, making it perfect for weight management or anyone seeking lighter meals.

Dietitian Tips

• Boost protein: Add an extra egg or two for higher protein content
• Increase fiber: Add chopped celery, bell peppers, or cherry tomatoes
• Use Greek yogurt: Swap sour cream for Greek yogurt to double the protein and reduce fat
• Add whole grains: Serve over quinoa or with whole grain bread for balanced meal
• Watch sodium: Go light on added salt if you’re watching sodium intake
• Maximize nutrients: Keep cucumber skin on for extra fiber and nutrients
• Make it filling: Add chickpeas or white beans for plant-based protein and fiber

FAQs

Can I make this salad ahead of time?
Yes, but it’s best made 2-4 hours ahead rather than the night before. Cucumbers release water over time, making the salad watery. For best results, prep all ingredients separately and combine 1-2 hours before serving.

What if my salad gets watery?
Cucumbers naturally release water, especially if salted. You can drain excess liquid before serving, or prevent this by lightly salting cucumber slices, letting them sit 10 minutes, then patting dry before adding to salad.

Can I use Greek yogurt instead of sour cream?
Absolutely! Greek yogurt is an excellent substitute that adds extra protein and makes the salad lighter. Use full-fat or 2% Greek yogurt for creamiest texture. Plain yogurt also works but will be thinner.

How do I get perfectly cooked hard-boiled eggs?
The key is timing: bring water to boil, remove from heat, cover, and let sit 10-12 minutes. Immediately transfer to ice bath. Older eggs (7+ days old) peel much easier than very fresh eggs.

Can I leave out the green onions?
Yes, though they add wonderful flavor and crunch. Substitute with finely diced red onion, shallots, or even regular white onion (use less as they’re stronger). Chives also work beautifully.

Is this salad vegetarian and gluten-free?
Yes! This salad is naturally vegetarian and gluten-free. Just make sure any optional add-ins you use are also gluten-free.

What type of cucumbers work best?
English (seedless) cucumbers or Persian cucumbers are ideal as they have less water content and fewer seeds. Regular cucumbers work too—just remove seeds if they’re large and watery.

Conclusion

This Creamy Green Salad is spring and summer in a bowl—fresh, light, satisfying, and absolutely bursting with flavor. It’s proof that simple ingredients, when combined thoughtfully, create something truly special. The creamy eggs, crisp cucumbers, bright herbs, and tangy dressing make this salad irresistibly delicious and surprisingly filling for something so light.

Whether you’re looking for healthy side dishes for your next gathering, need a protein-packed lunch, or just want to enjoy the fresh flavors of the season, this Russian-style green salad delivers every time. It’s the kind of recipe that gets requested at every potluck and disappears within minutes at family dinners.

So grab those fresh cucumbers and eggs, chop up some herbs, and get ready to fall in love with this simple, beautiful salad. Your taste buds (and your guests) will thank you!

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