Cucumbers And Egg Salad

Ingredients

• 4 small cucumber seedless
• 4 small dill pickles 
• 4  eggs 
• 3 tablespoons mayonnaise 

Equipment

• bowl
• sauce pan

Directions

1. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
2. Remove from hot water, and cool.
3. Peel eggs. Chop into eighths, and transfer to a medium salad bowl.
4. Cube cucumbers and pickled cucumbers, and add to eggs.
5. Mix in mayonnaise. Refrigerate until thoroughly chilled.