Egg and Cucumber Salad recipe - ingredients, nutrition and when to eat it
A salad of boiled eggs, crisp cucumber, and lettuce served with a tangy yogurt sauce.
A salad of boiled eggs, crisp cucumber, and lettuce served with a tangy yogurt sauce. It’s light and refreshing, making it ideal for lunch on a hot day or a simple dinner.
Salads & light · 15 minutes to cook
Nutrition (per 247.8g serving): 125.4 kcal · protein 9.5g · carbohydrate 10.2g · fat 5.4g · sodium 131.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Dry the lettuce and cucumber well so the sauce doesn’t become watery.
Tips: Drizzle on the sauce just before serving to keep the vegetables crisp.
Tips: Let the eggs cool completely before slicing so the yolks don’t crumble as easily.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Egg — 1 pc
- Cucumber — 0.5 pc
- Lettuce — 3 handful
- Plain yogurt — 2 Tbsp
- Vinegar — 1 tsp
- Hot mustard — 0.5 tsp
- Ground black pepper — 1 pinch