Comida de la nevera
Creamy Cucumber Egg Salad
Grated cucumber, hard-boiled egg, green onion and thick Greek yogurt make a cool, creamy salad with a light savoury flavour. Draining the cucumber keeps the dressing rich rather than watery, creating a fast side that works especially well with roasted or grilled food.
What you'll need.
- 1 large cucumber, grated
- 2 hard-boiled eggs, separated
- 3 green onions, chopped
- 3 tbsp Greek yogurt
- Salt and freshly ground black pepper, to taste
How to make it.
- Chop the green onions, sprinkle with a little salt and press gently to soften.
- Grate the cucumber and squeeze out as much liquid as possible.
- Separate the egg whites and yolks and grate them separately.
- Mix the cucumber, green onion, egg whites and Greek yogurt with pepper.
- Spoon into a serving dish, finish with grated yolk and chill briefly.
My tips.
Squeeze the cucumber thoroughly so the salad stays creamy. For more flavour, add chopped dill or a small spoonful of mustard.
Good to know.
Can I make the salad ahead?
Yes. Refrigerate it for up to one day.
Can I use regular yogurt?
Yes, but strain it first so the salad is not watery.
What should I serve with it?
It pairs well with chicken, turkey, fish or potatoes.
Prep 15 min · Cook 10 min · Total 25 min · Serves 4
Nutrition.
~160 kcal · Protein 8 g · Fat 8 g · Carbs 13 g (approximate, calculated automatically)
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