This post may contain affiliate links. Please read our disclosure policy
Looking for a light and refreshing salad that’s bursting with flavor? Look no further! This Cucumber Egg Salad is the perfect blend of crisp cucumbers, creamy eggs, and a tangy Greek yogurt dressing that will tantalize your taste buds.
Table of Contents
Why We Love Cucumber Egg Salad:
- This salad is perfect for hot summer days when you’re craving something light and refreshing.
- With eggs as a primary ingredient, this salad is a great source of protein to keep you feeling satisfied.
- The creamy Greek yogurt dressing adds a tangy and refreshing flavor to the salad, while also keeping it light and healthy.
Health Benefits of Cucumber Egg Salad:
Rich in Protein:
Eggs are an excellent source of high-quality protein, which is essential for muscle repair and growth, as well as overall health. Protein also helps to keep you feeling full and satisfied, making it beneficial for weight management.
Low in Calories:
Cucumbers are low in calories and carbohydrates, making them a great choice for those looking to manage their calorie intake or maintain a healthy weight. They also provide hydration due to their high water content.
Heart-Healthy:
he combination of ingredients in the Cucumber Egg Salad, including cucumbers, eggs, and Greek yogurt, can contribute to heart health. Cucumbers contain potassium, which helps to regulate blood pressure, while Greek yogurt provides probiotics that support heart health. Additionally, the salad is low in saturated fat and cholesterol, which are important factors for heart health.
Promotes Digestive Health:
Greek yogurt, which is used in the dressing of the salad, contains probiotics that support digestive health by promoting the growth of beneficial bacteria in the gut. Additionally, cucumbers are high in fiber, which aids in digestion and helps to prevent constipation.
Supports Skin Health:
he vitamin C and water content in cucumbers help to keep the skin hydrated and nourished, promoting a healthy complexion. Eggs also contain nutrients like vitamin E and selenium, which contribute to skin health and may help protect against UV damage.
Promotes Weight Loss:
Cucumber Egg Salad is a nutrient-dense, low-calorie dish that can be a valuable addition to a weight loss or weight management plan. The high protein content from eggs helps to keep you feeling full and satisfied, reducing the likelihood of overeating.
The Ingredients:
- Cucumbers: We’re using three small cucumbers for their crisp texture and refreshing taste. Be sure to slice them thinly for the perfect bite.
- Eggs: Hard-boiled eggs add protein and heartiness to this salad. Boil them until they’re perfectly cooked, then chop them into bite-sized pieces.
- Onion: A hint of onion adds a subtle bite and depth of flavor to the salad. Slice it thinly to ensure even distribution throughout.
- Corn: Sweet corn kernels add a pop of sweetness and color to the salad, complementing the fresh flavors of the cucumbers and eggs.
- Parsley: Fresh parsley adds a touch of brightness and herbaceous flavor to the salad. Chop it finely for a delicate garnish.
The Dressing:
- Greek Yogurt: Creamy Greek yogurt serves as the base of our dressing, adding a rich and tangy flavor while keeping the salad light and healthy.
- Mayonnaise: A spoonful of mayonnaise adds creaminess and richness to the dressing, balancing out the tanginess of the yogurt.
- Grainy Mustard: Grainy mustard lends a subtle kick and a pop of texture to the dressing, adding depth and complexity to the flavor profile.
- Honey: A touch of honey brings a hint of sweetness to the dressing, balancing out the acidity of the lemon juice and mustard.
- Garlic and Lemon: Fresh garlic and lemon juice add zing and brightness to the dressing, enhancing the overall flavor of the salad.
- Salt, Pepper, and Chili Flakes: Season the dressing with salt and pepper to taste, and add a pinch of chili flakes for a hint of heat if you like things spicy.
Step by Step Recipe
Prepare the Eggs
Start by boiling the eggs until they’re hard-boiled. Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then reduce the heat and let the eggs simmer for about 10-12 minutes. Once done, remove the eggs from the heat, drain the hot water, and transfer the eggs to a bowl of cold water to cool. Once cooled, peel the eggs and chop them into bite-sized pieces.
Prepare the Vegetables
While the eggs are boiling, prepare the vegetables. Wash the cucumbers thoroughly and slice them thinly. Peel and slice the onion thinly. Chop the parsley finely.
Make the Dressing
In a small bowl, combine the Greek yogurt, mayonnaise, grainy mustard, honey, minced garlic, lemon juice, salt, pepper, and chili flakes (if using). Whisk everything together until well combined. Taste the dressing and adjust the seasoning as needed.
Assemble the Salad
In a large mixing bowl, combine the sliced cucumbers, chopped eggs, sliced onion, corn, and parsley. Pour the creamy dressing over the salad ingredients.
Toss and Chill
Gently toss everything together until the salad is evenly coated with the dressing. Cover the salad and refrigerate it for at least 30 minutes to allow the flavors to meld together.
Serve and Enjoy
nce chilled, give the salad a final toss to redistribute the dressing. Transfer it to a serving dish and garnish with additional parsley or chili flakes if desired. Serve the Cucumber Egg Salad as a refreshing side dish or a light meal. Enjoy!
Storing:
- Place any leftover Cucumber Egg Salad in an airtight container or a covered bowl. Make sure the container is sealed tightly to prevent air from entering, which can cause the salad to spoil more quickly.
- The Cucumber Egg Salad can be stored in the refrigerator for up to 2-3 days. After this time, it’s best to discard any remaining salad to ensure food safety.
- Avoid Freezing! It’s best to consume the salad fresh rather than freezing it.
Ingredient substitutions for the Cucumber Egg Salad:
- Eggs: Replace the hard-boiled eggs with cooked and cubed tofu for a vegan version of the salad. Alternatively, use canned chickpeas or white beans for added protein and texture.
- Greek Yogurt: Substitute Greek yogurt with dairy-free alternatives such as coconut yogurt, almond yogurt, or soy yogurt for a vegan or lactose-free option. Ensure the yogurt has a thick and creamy consistency similar to Greek yogurt for the dressing.
- Mayonnaise: For a lighter dressing option, swap mayonnaise with mashed avocado or hummus. Both options provide creaminess and richness to the dressing while adding healthy fats and nutrients.
- Grainy Mustard: If you don’t have grainy mustard on hand, use Dijon mustard or regular yellow mustard as a flavor alternative. Adjust the amount to taste, as Dijon mustard tends to be stronger in flavor than grainy mustard.
- Corn: If corn is not available or in season, substitute it with other vegetables such as diced bell peppers, cherry tomatoes, or shredded carrots for added color and crunch in the salad.
Cucumber Egg Salad Recipe Tips:
- Choose Fresh Ingredients: Select fresh cucumbers, eggs, and other ingredients for the best flavor and texture in your salad. Look for firm cucumbers without any soft spots and eggs with intact shells.
- Peel or Leave the Skin On: Depending on your preference, you can peel the cucumbers before slicing them or leave the skin on for added color and texture. If using organic cucumbers, you can leave the skin on for extra nutrients.
- Serve with Crusty Bread or Pita: Consider serving the Cucumber Egg Salad with crusty bread, pita bread, or crackers on the side for a complete and satisfying meal. The bread can be used to scoop up the salad or enjoyed on its own alongside the salad.
Frequently Asked Questions (FAQs):
How can I achieve perfectly boiled eggs?
To achieve perfectly boiled eggs, start by placing the eggs in a saucepan and covering them with cold water. Bring the water to a boil over medium-high heat, then reduce the heat to low and let the eggs simmer for about 10-12 minutes for hard-boiled eggs. Once done, transfer the eggs to a bowl of cold water to cool before peeling and chopping them for the salad.
How can I add more protein to this salad?
I’d like to boost the protein content of the salad, you can add additional protein sources such as cookf you’ed chicken breast, canned chickpeas, tofu, or quinoa. Simply toss them into the salad along with the other ingredients.
How long will the Cucumber Egg Salad keep in the refrigerator?
The salad will keep well in the refrigerator for up to 2-3 days when stored in an airtight container. However, for the best taste and texture, it’s recommended to consume it within 1-2 days of preparation.
How can I prevent the cucumbers from becoming watery?
To prevent the cucumbers from becoming watery, you can sprinkle them with salt and let them sit for a few minutes before adding them to the salad. This helps to draw out excess moisture from the cucumbers, resulting in a crispier texture.
Whether you serve it as a side dish at your next barbecue or enjoy it as a light lunch on its own, this Cucumber Egg Salad is sure to become a favorite in your recipe repertoire. It’s simple to make, bursting with flavor, and guaranteed to put a smile on your face with every bite. So grab your ingredients and get ready to enjoy a taste of summer in every forkful!
MORE SALAD RECIPES
Cucumber Egg Salad
Ingredients
- 3 cucumber
- 3 eggs
- 1 onion
- 3 tbsp corn
- 3 tbsp parsley
Dressing:
- 150 ml Greek yogurt
- 1 tbsp mayonnaise
- 1 tbsp grainy mustard
- 1 tbsp honey
- 1 garlic clove
- Juice of 1/2 lemon
- salt
- pepper
- chili flakes optional
Instructions
- Prepare the Ingredients: Boil the eggs until they're hard-boiled, then peel and chop them into bite-sized pieces. Slice the cucumbers and onion thinly, and chop the parsley finely.
- Make the Dressing: In a small bowl, whisk together the Greek yogurt, mayonnaise, grainy mustard, honey, minced garlic, lemon juice, salt, pepper, and chili flakes (if using). Adjust the seasoning according to your taste preferences.
- Combine Ingredients: In a large mixing bowl, combine the sliced cucumbers, chopped eggs, sliced onion, corn, and parsley.
- Add the Dressing: Pour the creamy dressing over the salad ingredients. Gently toss everything together until well coated with the dressing.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. When ready to serve, give the salad a final toss and garnish with additional parsley or chili flakes if desired.
Notes
- Feel free to substitute ingredients based on dietary preferences or what you have on hand. For example, you can use plain yogurt instead of Greek yogurt, or Dijon mustard instead of grainy mustard.
- Taste the salad before serving and adjust the seasonings as needed. You can add more salt, pepper, lemon juice, or honey to suit your taste preferences.
Comments are closed.