Fridge Friend Recipes
Cucumber and Pickle Egg Salad recipe
A punchy egg salad with crisp cucumber and pickles folded into a creamy yoghurt dressing. It is bright, tangy and lovely in sandwiches or on its own.
15 min · Easy · British Jump to method
Ingredients
- 3 Eggs
- 1/2 Cucumber
- 60g Pickles
- 120g Yoghurt
- 4 slices Bread
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 386 kcal |
| Protein | 20 g |
| Carbohydrates | 37 g |
| Fat | 16 g |
| Saturated fat | 4.8 g |
| Fibre | 3.5 g |
| Sugar | 7.2 g |
| Sodium | 780 mg |
Why this works
Moderate in calories and protein, but fairly high in sodium due to the pickles; best enjoyed as a filling lunch or snack rather than a low-salt option.
Good protein from eggs and yoghurt. Eggs and yoghurt contribute complete protein, which supports satiety and muscle maintenance.
Vitamin K and hydration from cucumber. Cucumber adds a little fibre, fluid and micronutrients with very few calories.
Sodium can be high from pickles. Pickles are likely the main source of salt in this dish, so the meal may not suit a low-sodium diet.
Method
- Boil the eggs for 8–10 minutes, then cool, peel and chop them.
Aim for a gently simmering pan rather than a rolling boil so the eggs cook evenly and the whites stay tender; a minute under in the water is better than overcooking, which gives a grey ring around the yolk. Cool them in cold water straight away to stop the cooking and make the shells easier to remove.
- Dice the cucumber and pickles into small pieces.
Cut the cucumber and pickles into similar-sized dice so the salad eats evenly and you do not end up with watery pockets. If the cucumber is especially juicy, scoop out some of the seeds first to keep the mixture from turning slack.
- Mix the yoghurt with the chopped eggs, cucumber and pickles until creamy.
Fold the yoghurt through with a spoon rather than beating hard, so the egg pieces stay distinct instead of breaking down into mush. Add the wetter ingredients gradually and stop as soon as the mixture looks lightly coated and spoonable.
- Serve on bread, or spoon into a bowl for a lighter option.
Toast the bread if you want a bit of structure, because a soft slice can collapse under the filling. If serving in a bowl, chill it briefly first so the salad stays crisp and fresh rather than warm and loose.
Other Cucumber Recipes
Cheesy Baked Egg and Cucumber Fritters
22 min · Light baked fritters combine egg, cheese and finely chopped cucumber for a soft, savoury snack. They are excellent warm from the oven with a spoonful of yoghurt on the side.
Coconut Yoghurt Egg Salad with Cucumber and Lime
15 min · 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.
Courgette and Aubergine Fritters with Cucumber Yoghurt Dip
35 min · Crisp, golden fritters packed with courgette and aubergine, served with a cool cucumber yoghurt dip. A light, satisfying dish with plenty of fresh Mediterranean flavour.
Mustard-Dressed Cabbage and Cucumber Slaw with Boiled Eggs
20 min · A crisp, creamy slaw with crunchy cucumber, shredded cabbage and a mustard dressing, topped with boiled eggs. It makes a refreshing lunch or light supper.
Soy Glazed Pickle and Cucumber Rice-Less Bowl
15 min · A sharp, savoury bowl with cucumber, pickles and purple cabbage tossed in a glossy soy and yoghurt dressing. It is crunchy, fresh and surprisingly satisfying as a light meal.
Chilled Carrot, Cucumber and Yoghurt Soup
15 min · Cool and refreshing, this blended soup is light yet satisfying, with sweet carrot juice and yoghurt giving it a smooth finish. It is ideal as a summer lunch or elegant starter.
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