There are dishes that are very easy to prepare and easy on the stomach, while very appetizing, tasty and affordable for every family. An egg and cucumber salad is just that, but read how to make it in this article.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Salads are especially relevant in the summer heat. It is pleasant to cook and eat them when you do not want to burden the stomach with heavy and fatty foods. An egg and cucumber salad is an easy and simple dish that can be made at any time of the year. And the preparation will take no more than 10-15 minutes. All available ingredients are used, while they are quite tasty. The dish is good for both breakfast and lunch. It goes well with second meals or goes as a stand-alone snack. This salad is especially suitable for dinner. Since it is not recommended to eat heavy food before going to bed. And it gives a feeling of fullness, does not overload the stomach, while nutritious, and contains a small amount of calories.
I used mayonnaise for the dressing. Although you can use what is at hand. Olive mayonnaise, low-fat sour cream, unflavored classic yoghurt, or regular refined vegetable oil work well. You will not spend more than 10-15 minutes on cooking. It is worth noting that the salad has a large number of interpretations. It is allowed to add other ingredients here, such as lemon juice, herbs, ham, cheese, green onion feathers, as well as other ingredients that seem appropriate to you. These products will only emphasize the range of tastes and diversify the meal. For a quick, quick meal, this salad is perfect. Well, now let's go directly to the salad recipe.
- Caloric content per 100 g - 96 kcal.
- Servings - 2
- Cooking time - 10 minutes, plus time for boiling and cooling eggs
Ingredients:
- Cucumbers - 2 pcs.
- Eggs - 2 pcs.
- Dill - small bunch
- Mayonnaise - for dressing
- Salt - a pinch
Step-by-step preparation of egg and cucumber salad:
1. Wash the cucumbers and pat dry with a paper towel, cut off the ends and cut into cubes, as in Olivier. Although here the cutting method can be very different, which one you like best.
2. Rinse the dill and dry it with a paper towel. Chop finely with a sharp knife.
3. Dip the eggs in a saucepan with cold water, boil and boil for 8-10 minutes until they become steep. Then transfer them to ice water to cool, peel and cut into cubes, like cucumbers.
4. Place all ingredients in a bowl.
5. Season with salt and mayonnaise.
6. Stir the food well so that it is evenly distributed throughout the mass. Place the bowl in the refrigerator for 10-15 minutes to cool the salad, then serve it at the table.
See also a video recipe on how to make a cucumber and egg salad.
