Bacon, Egg And Cucumber Salad Recipe

Cooking Directions

• STEP 1.Cook the bacon until crispy, then crumble it into small pieces.
• STEP 2.Peel and chop the hard-boiled eggs.
• STEP 3.In a large bowl, combine the chopped cucumbers, crumbled bacon, and chopped eggs.
• STEP 4.In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
• STEP 5.Pour the dressing over the cucumber mixture and toss to coat.
• STEP 6.Garnish with fresh herbs before serving.

Cooking Tips

• For extra flavor, you can add diced red onion or cherry tomatoes to the salad.
• Make sure to refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
• Serve the salad chilled for the best taste and texture.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Serve the salad as a light lunch or as a side dish with grilled meats or sandwiches.