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Refreshing Cucumber and Egg Salad Recipe finished dish

Refreshing Cucumber and Egg Salad Recipe

Recipe card for Refreshing Cucumber and Egg Salad Recipe.
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Course: Breakfast
Ingredients Method

Ingredients
  

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.

Method
 

Preparation
  1. 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.
  2. 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.
  3. Carrots: Peel and grate the carrots.
  4. Green Onions and Parsley: Wash thoroughly, then chop finely.
  5. Combine the Salad: In a large mixing bowl, combine the drained cucumber slices, chopped eggs, grated carrots, cooked corn, chopped green onion, and parsley.
  6. Prepare the Dressing: In a small bowl, mix the thick yogurt and mustard until well combined.
  7. 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.
  8. 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.

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