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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.

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.

  1. Chop the green onions, sprinkle with a little salt and press gently to soften.
  2. Grate the cucumber and squeeze out as much liquid as possible.
  3. Separate the egg whites and yolks and grate them separately.
  4. Mix the cucumber, green onion, egg whites and Greek yogurt with pepper.
  5. 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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