Fridge Friend Recipes
Coconut Yoghurt Egg Salad with Cucumber and Lime recipe
A bright, creamy egg salad with crisp cucumber and zesty lime, brought together with coconut Greek yoghurt for a fresh, lightly tropical finish. Serve it as a light lunch or spoon it into lettuce leaves for an easy meal.
15 min · Easy · British Jump to method
Ingredients
- 4 Eggs
- 1 Cucumber
- 2 Limes
- 120g Coconut Greek Yoghurt
- 80g Salad leaves
- 1 pinch Salt
- 1 pinch Black pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 191 kcal |
| Protein | 10.3 g |
| Carbohydrates | 9.2 g |
| Fat | 13 g |
| Saturated fat | 4.8 g |
| Fibre | 2.2 g |
| Sugar | 4.7 g |
| Sodium | 165 mg |
Why this works
A light, protein-containing salad with moderate fat from eggs and coconut yoghurt, low carbohydrate content, and relatively modest energy per serving.
Eggs provide key micronutrients. Eggs contribute high-quality protein, vitamin B12 and selenium, with some vitamin D and choline for normal energy metabolism and cell function.
Cucumber and salad leaves add volume. These ingredients keep the dish hydrating and low in calories while adding small amounts of vitamin K, folate and potassium.
Coconut yoghurt adds saturated fat. The coconut yoghurt increases creaminess but also raises saturated fat, so the overall fat profile is less heart-friendly than a dairy or soy alternative.
Method
- Place the eggs in a saucepan, cover with cold water, bring to a gentle boil, then simmer for 9 minutes. Drain and cool under cold running water, then peel and roughly chop.
Keep the water at the barest simmer once it reaches a boil, with only small bubbles rising; a hard boil can crack the shells and turn the yolks chalky at the edges. When peeling, tap the eggs all over and slip off the shell under a thin stream of cold water to help lift away the membrane cleanly.
- Slice the cucumber into small half-moons and arrange the salad leaves in a serving bowl.
Aim for evenly sized cucumber pieces so they stay crisp and sit neatly through the salad; if the seeds are very watery, scoop out the centre first to stop the leaves from becoming soggy. Dry the leaves thoroughly after washing so the dressing clings instead of sliding off.
- In a mixing bowl, combine the coconut Greek yoghurt with the zest and juice of the limes to make a tangy dressing.
Zest the limes before juicing them, and take only the thin green outer skin to avoid any bitter white pith. Stir until the yoghurt looks glossy and loose rather than separated, which tells you the acid has been evenly blended in.
- Fold in the chopped eggs and cucumber, then season with salt and black pepper if using.
Fold rather than stir hard so the eggs stay in soft chunks instead of turning into a paste. If the mixture looks dry, add a little more yoghurt or a teaspoon of lime juice rather than over-mixing to soften it.
- Spoon the egg salad over the salad leaves and serve straight away, or chill for 10 minutes for a colder, firmer salad.
Serve as soon as the salad is assembled if you want the leaves perky and fresh, as the lime will draw moisture from the cucumber over time. If chilling, cover it so the top does not dry out and stir gently before serving if any liquid has collected at the base.
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