Egg Salad with Yogurt and Cucumber
Fresh salad of boiled eggs, cucumber, and green onions, dressed with yogurt and mustard. Served on crackers for a light snack.
- Time
- 12 min
- Serving
- 264 kcal
- Ingredients
- ≈ $1.46
- Protein
- 17 g
Ingredients
- 1 Eggspack 10 pcs ≈ $1.93 2 pcs
- 2 Cucumbers≈ $3.67 per kg 80 g
- 3 Green onionspack 50 g ≈ $1.30 8 g
- 4 Plain yogurtpack 300 g ≈ $2.19 40 g
- 5 Mustard 3 g
- 6 Crispbreadpack 200 g ≈ $2.80 20 g
- 7 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Wash the cucumber2 and green3 onion, and prepare the eggs1 and yogurt with mustard.
Place the eggs1 in a pot, cover with cold water, and bring to a boil; boil hard for 9 minutes, then cool under cold water.
Peel the eggs1 and dice them into 1 cm cubes.
Wash, dry, and dice the cucumber2 into 1 cm cubes.
Wash and dry the green3 onions, then finely chop.
Combine the eggs1, cucumber2, and green3 onion in a bowl, add the yogurt with mustard, salt, and mix until smooth.
Spoon the salad onto crackers and serve immediately; refrigerate until serving if desired.
Tips
- Why it works
- Boil eggs for exactly 9 minutes to set the whites fully without overcooking the yolks into a greenish-gray ring.
- Substitutions
- Use sour cream instead of yogurt (40g) for a thicker texture; swap cucumber for 80g radish for a sharper bite.
- Common mistakes
- Over-boiled eggs turn greenish-gray around the yolk. Stop cooking immediately if you see this.
- Storing and reheating
- Eat fresh or store for 2 days in the fridge; reheat by mixing cold for 1 minute in the microwave.
- Serve with
- Pair with a slice of cucumber and a glass of cold tea for a light afternoon snack.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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