This delightful cucumber and egg salad combines fresh vegetables, creamy yogurt, and a tangy mustard dressing for a refreshing and satisfying dish. Perfect for a light lunch or a side at your next barbecue, this salad is not only easy to prepare but also a crowd-pleaser thanks to its crisp textures and flavorful dressing.

Full Recipe:

Ingredients:

2 cucumbers: Fresh and crisp, sliced thinly.
1/3 teaspoon salt: For seasoning the cucumbers.

3 eggs: Hard-boiled and chopped.
1-2 carrots: Grated for a sweet crunch.
80g cooked corn: Adds a pop of sweetness and texture.

Green onion: Chopped, for a sharp, fresh flavor.
Parsley: Chopped, adds freshness and color.
3-4 tablespoons thick yogurt: Makes the dressing creamy.

1 tablespoon mustard: Adds a tangy kick to the dressing.

Instructions:

Prepare the Ingredients:
- Cucumbers: Wash the cucumbers thoroughly. Slice them thinly and place them in a colander. Sprinkle with 1/3 teaspoon of salt and let them sit for about 10-15 minutes to draw out excess water. This step helps to keep the salad from becoming watery.
- Eggs: Place eggs in a pot of water. Bring to a boil, then cover and turn off the heat. Let sit for 12 minutes, then transfer to cold water to stop the cooking process. Once cool, peel and chop the eggs.
- Carrots: Peel and grate the carrots.
- Green Onions and Parsley: Wash thoroughly, then chop finely.

Combine the Salad:
- In a large mixing bowl, combine the drained cucumber slices, chopped eggs, grated carrots, cooked corn, chopped green onion, and parsley.
Prepare the Dressing:
- In a small bowl, mix the thick yogurt and mustard until well combined.
Mix Everything Together:
- Pour the yogurt and mustard dressing over the salad ingredients in the mixing bowl. Toss gently until all components are evenly coated with the dressing.

Chill and Serve:
- Cover the salad and let it chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully.

Serving Suggestions:

As a Side Dish: Serve alongside grilled meats or as part of a picnic spread.

As a Main Course: Serve on a bed of mixed greens for a fulfilling lunch.
With Bread: Pair with crusty bread to sop up the flavorful dressing.

Tips for Success:

Draining Cucumbers: Ensure to drain the cucumbers well to avoid a soggy salad.

Adjust Seasoning: Taste the salad after mixing and adjust the salt or mustard according to your preference.

Storage:

Refrigerator: This salad is best enjoyed fresh but can be stored in the refrigerator for up to 1 day. Note that the cucumbers will continue to release moisture, so it’s best eaten shortly after preparation.

Frequently Asked Questions: Cucumber and Egg Salad

1. Can I use Greek yogurt instead of regular thick yogurt?

Absolutely! Greek yogurt is a great substitute because it’s thick, creamy, and has a tangy flavor that complements the other ingredients well.

2. How can I make this salad vegan?

To make this salad vegan, replace the eggs with a plant-based protein option such as diced tofu or chickpeas. Use a vegan yogurt or a tahini-based dressing instead of regular yogurt.

3. Can I add other vegetables to this salad?

Yes, this salad is quite versatile. Feel free to add other vegetables like diced bell peppers, radishes, or avocado for extra texture and flavor.

4. How long can I store this salad in the refrigerator?

This salad is best enjoyed fresh but can be stored in the refrigerator for up to 1 day. Keep in mind that the cucumbers will release water over time, so it’s best to eat the salad as soon as possible after preparing it.

5. Is this salad suitable for meal prep?

While it’s best fresh, you can prepare the components in advance for meal prep. Keep the dressing separate and combine everything just before serving to maintain the best texture.

6. What are the health benefits of this salad?

This salad is low in calories but high in nutrients. Cucumbers are hydrating, while carrots provide beta-carotene and fiber. Eggs offer high-quality protein and essential vitamins and minerals, making this dish balanced and nutritious.

7. Can I make the dressing in advance?

Yes, you can prepare the dressing in advance and store it in the refrigerator. It should last for up to 3-4 days when stored properly in an airtight container.

8. How can I prevent the salad from becoming too watery?

Salting the cucumbers and letting them sit to draw out moisture is key. Be sure to drain them well and even pat them dry with paper towels before adding to the salad.

9. What can I use instead of mustard in the dressing?

If you prefer not to use mustard, you could use a bit of lemon juice or vinegar to add the necessary acidity to the dressing.

10. Can I freeze this salad?

Freezing is not recommended for this salad as the cucumbers and eggs will not maintain a pleasant texture upon thawing.

Conclusion:

This cucumber and egg salad is a refreshing, nutritious dish perfect for warm days or whenever you need a quick, satisfying meal. It combines the crispness of cucumbers and carrots with the creaminess of eggs and yogurt dressing for a balanced flavor profile. Enjoy this easy-to-make salad that brings freshness and zest to your table in just minutes!