4 Servings 15 min Cook
4 Large Egg
4 Small (6-3/8" long) Cucumber
4 Small Pickles
3 Tbsp Light Mayonnaise
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.
Remove from hot water, and cool.
Chop into eighths, and transfer to a medium salad bowl.
Cube cucumbers and pickled cucumbers, and add to eggs.
Mix in mayonnaise.
Refrigerate until thoroughly chilled.