Cucumber with Egg Salad
By chef Jan Tomanec
Cucumber with Egg Salad 🥒🥚 A fresh, light dish ideal for a summer lunch or a cold dinner.
- 20 min
- total
- Easy
- level
20 min cook
What you will need
-
Cucumber 0.5 pcs -
Eggs 1 pcs -
Onion 0.25 pcs
-
Parsley 0.25 pcs -
Mayonnaise 0.5 tbsp -
Mustard 0.5 tbsp
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
-
Preparing the Ingredients. Prepare all the ingredients and put the eggs on to boil 🥚✨
-
Boiling the Eggs. Boil the eggs in salted water over medium heat for about 9-10 minutes until hard-boiled. Then cool them in ice water and peel.
-
Adding the Ingredients. Place the peeled eggs, peeled onion, and parsley on a cutting board. Add mayonnaise and mustard.
-
Chopping the Mixture. Chop everything with a knife into a compact mixture (alternatively, you can chop or grate the ingredients into a bowl).
-
Preparing the Cucumber. Cut the cucumber lengthwise and scoop out the center with a spoon to create space for the filling.
-
Filling the Cucumber. Season the salad with salt and pepper and fill the scooped-out cucumbers with it.
-
Serving. Serve the filled cucumbers immediately 🥒
Ratings and comments
Be the first to rate this meal. Reviews are added in the Goulash app and shown here read-only.
More from this category
Mediterranean Steak with Hummus and Salad
Try this recipe for a tasty Mediterranean steak that combines a juicy beef steak with a refreshing salad of tomatoes, cucumber and arugula, seasoned with a light hummus. Ideal choice for a healthy and quick lunch or dinner.
Continue in the Goulash App
Scan the QR code with your phone to open this in the Goulash app, or download it below.