Creamy Cucumber and Egg Salad with Mustard-Yogurt Dressing is a refreshingly light, nutritious, and incredibly satisfying dish that brings together the cooling crunch of cucumbers, the richness of boiled eggs, and a flavorful dressing made from yogurt, mayonnaise, and mustard. It’s the kind of dish that transitions effortlessly between a wholesome breakfast, a refreshing lunch, or even a side dish for dinner. With a handful of fresh ingredients, a short prep time, and a tangy, creamy dressing, this salad will become a favorite in your weekly rotation. It’s great for warm weather but versatile enough to enjoy year-round.
This recipe is a perfect balance of textures—crunchy cucumbers, creamy eggs, and a velvety dressing. It also captures the simplicity and goodness of Eastern European and Mediterranean influences, often found in family-style meals that rely on humble, seasonal ingredients. Whether served on toasted bread or as a light meal on its own, this salad checks all the boxes: it’s healthy, easy to prepare, and incredibly satisfying.
Cooking Time
Preparation time: 15 minutes
Resting time: 10 minutes
Boiling time: 10 minutes
Total time: 35 minutes
Serves: 4
Ingredients
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5 fresh cucumbers
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2 teaspoons salt (for drawing water from cucumbers)
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3 to 4 chicken eggs
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Water (for boiling eggs)
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1 tablespoon chopped green onion
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2 tablespoons plain yogurt
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20 grams mayonnaise (about 1 heaping tablespoon)
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15 grams mustard (about 1 tablespoon)
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Freshly ground black pepper, to taste
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1 tablespoon olive oil
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Toasted bread slices (optional, for serving)
Step-by-Step Cooking Directions
1. Prepare the cucumbers
Wash the cucumbers thoroughly and cut off the ends. Grate or finely chop the cucumbers into a large bowl. Sprinkle with 2 teaspoons of salt and mix well. Let the cucumbers rest for about 10 minutes to draw out excess moisture.
2. Boil the eggs
Place the eggs in a small saucepan and cover them with water. Bring the water to a boil, then reduce the heat slightly and let them cook for about 10 minutes. Once cooked, remove the eggs and place them in cold water to cool. Peel and chop them into small pieces.
3. Squeeze the cucumbers
After the cucumbers have rested, squeeze them tightly with your hands or a clean kitchen towel to remove as much liquid as possible. This prevents the salad from becoming watery.
4. Make the dressing
In a medium mixing bowl, combine 2 tablespoons of yogurt, 20 grams of mayonnaise, and 15 grams of mustard. Add a pinch of black pepper and mix until smooth.
5. Combine all ingredients
Add the chopped boiled eggs, squeezed cucumbers, and chopped green onion to the bowl with the dressing. Drizzle in 1 tablespoon of olive oil and mix everything until well combined.
6. Taste and adjust
Taste the salad and adjust seasoning if needed. If you like it tangier, add a bit more mustard. For extra creaminess, add more yogurt or mayonnaise.
7. Serve
Serve chilled or at room temperature, either on its own or with toasted bread for a satisfying crunch. Garnish with extra green onions or freshly ground pepper if desired.
Nutritional Information (per serving, approximate)
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Calories: 180
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Protein: 8g
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Carbohydrates: 6g
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Fat: 14g
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Fiber: 1.5g
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Sugar: 3g
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Sodium: 580mg
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Cholesterol: 190mg
The Origins and Popularity of the Recipe
This cucumber and egg salad draws from a blend of Slavic and Mediterranean culinary traditions. Variations of this salad are commonly served in countries like Bulgaria, Russia, Romania, and parts of Greece, where yogurt and fresh produce form the base of many everyday dishes. The combination of eggs and creamy dressing also mirrors the influence of classic American egg salad—but with a lighter, fresher twist thanks to the cucumbers and yogurt.
Over time, this salad has gained popularity in many households because of how quick it is to prepare and how refreshing it tastes, especially in the warmer months. It’s also become a go-to for those on low-carb or high-protein diets.
Reasons Why You’ll Love the Recipe
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Quick and easy: Ready in under 40 minutes with minimal cooking.
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Refreshing and creamy: The cool crunch of cucumber balances beautifully with the richness of eggs and creamy dressing.
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Healthy yet indulgent: Packed with protein and healthy fats while still tasting rich.
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Versatile: Ideal for breakfast, lunch, or dinner.
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Make-ahead friendly: Can be prepared in advance and stored in the fridge.
Health Benefits
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Cucumbers provide hydration, antioxidants, and fiber.
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Eggs are a complete protein source, rich in B vitamins and healthy fats.
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Yogurt supports gut health with probiotics.
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Olive oil contains heart-healthy monounsaturated fats.
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Mustard offers anti-inflammatory benefits from turmeric and mustard seeds.
Serving Suggestions
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Spoon onto warm, toasted bread for a light open-faced sandwich.
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Serve chilled as a refreshing side dish with grilled meats or fish.
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Add over greens like arugula or spinach for a more filling salad.
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Roll into a wrap with lettuce for a quick lunch option.
Common Mistakes to Avoid
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Not draining cucumbers properly: This can make the salad watery and dilute the flavors.
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Overcooking the eggs: This leads to rubbery whites and green-tinged yolks.
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Using too much salt: Remember cucumbers are salted early on, so go easy when adjusting seasoning.
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Skipping the mustard: It provides a tangy edge that elevates the dressing.
Pairing Recommendations
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Drinks: Try a glass of iced green tea, cucumber water, or a crisp white wine like Sauvignon Blanc.
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Main dishes: Pairs well with grilled chicken, salmon, or a lentil pilaf.
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Soups: Serve with a warm bowl of creamy tomato or potato leek soup.
Cooking Tips
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For extra crunch, add diced celery or radishes.
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Want a smoother texture? Mash some of the eggs before mixing.
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Use Greek yogurt for a thicker, richer dressing.
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Add fresh dill or parsley for an herbaceous note.
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Let the salad sit in the fridge for 30 minutes before serving for deeper flavor.
Similar Recipes to Try
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Classic Deviled Egg Salad
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Greek Tzatziki with Egg
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Creamy Avocado Egg Salad
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Russian Olivier Salad (with cucumbers and eggs)
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Mediterranean Chickpea Cucumber Salad
Variations to Try
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Add protein: Toss in canned tuna or shredded chicken for a heartier version.
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Spice it up: Add chili flakes or a pinch of cayenne pepper.
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Go dairy-free: Use dairy-free yogurt and mayonnaise alternatives.
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Egg-free option: Replace eggs with chickpeas for a plant-based version.
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Add crunch: Include toasted sunflower seeds or pumpkin seeds.
Ingredient Spotlight
Cucumbers
Low in calories but high in hydration, cucumbers are a summer favorite that also provide important nutrients like vitamin K, magnesium, and antioxidants. In this salad, they bring a cooling freshness and crisp texture that perfectly balances the creaminess of the dressing and eggs.
Eggs
A protein powerhouse, eggs are loaded with essential nutrients like B12, choline, and iron. They add satisfying richness and body to the salad while boosting its nutritional value.
Yogurt
Creamy and tangy, yogurt adds both flavor and a probiotic boost. Use plain full-fat or Greek yogurt for the best texture.
Mustard
Not just for sandwiches, mustard adds sharpness and complexity. It helps cut through the creaminess of the mayo and yogurt, tying all the flavors together.
Conclusion
Creamy Cucumber and Egg Salad with Mustard-Yogurt Dressing is the kind of recipe that proves simplicity can be spectacular. With just a handful of everyday ingredients, you can create something both comforting and refreshing. Whether you’re serving it for a light breakfast, brunch, or a picnic lunch, this salad will surprise you with its bold flavors and creamy-crisp texture. It’s a perfect recipe for those who love fuss-free, nourishing meals that taste like more than the sum of their parts.
Frequently Asked Questions
1. Can I make this salad in advance?
Yes, it stores well in the refrigerator for up to 24 hours. Just stir before serving and adjust seasoning if needed.
2. Can I use sour cream instead of yogurt?
Yes, sour cream adds a richer flavor but may be heavier. Adjust the amount to taste.
3. What’s the best cucumber to use?
English cucumbers or Persian cucumbers are best because they have fewer seeds and thinner skin.
4. Is this salad keto-friendly?
Yes, it’s low in carbs and high in fats and protein, making it suitable for a keto diet.
5. Can I skip the mustard?
You can, but it adds important flavor. If you dislike mustard, try lemon juice or a dash of vinegar.
6. Can I add more vegetables?
Absolutely—grated carrots, bell peppers, or radishes all work well.
7. How do I avoid a watery salad?
Squeeze the salted cucumbers thoroughly to remove excess moisture before mixing.
8. Is it safe to leave this salad out at room temperature?
It’s best served cold and shouldn’t sit out for more than 1–2 hours due to the eggs and dairy.
9. Can I use low-fat yogurt or mayo?
Yes, but the texture and flavor may change slightly. Full-fat options give a richer result.
10. What bread works best for serving?
Toasted sourdough, rye, or multigrain bread are all great choices for serving this salad.
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