Egg Salad
Creamy egg salad with tender boiled eggs, onion, cucumber, and a light yogurt-mayonnaise dressing. Fresh herbs, pepper, and a little lemon keep it bright, making it an easy side for a larger Indian-style meal.
For 4 servings
- boil · ~10 min
Boil the eggs.
1.Place the eggs in a saucepan and cover with water.2.Bring to a boil over medium-high heat.3.Once boiling, cook for 8-9 minutes until hard-boiled.4.Drain and cool the eggs under running water.TIPCooling the eggs right away helps prevent the yolks from turning grey. - prep
Peel and chop the eggs.
Peel the cooled eggs and chop them into small bite-size pieces. Finely chop the onion, cucumber, and cilantro if not already prepared.
- mix
Make the dressing.
In a mixing bowl, stir together the yogurt, mayonnaise, lemon juice, black pepper, and salt until smooth.
- mix
Mix the salad.
Add the chopped eggs, onion, cucumber, and cilantro to the bowl. Fold gently until everything is evenly coated without mashing the eggs too much.
- rest · ~10 min
Chill the salad for 10 minutes.
- serve
Serve the egg salad cold.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cool the eggs immediately after boiling to keep the yolks bright and avoid a sulphury taste.
- 2Use thick yogurt only; thin yogurt will water down the dressing and make the salad loose.
- 3Pat the chopped cucumber dry before mixing so the salad stays creamy after chilling.
- 4Chop the onion very fine so it blends into the dressing instead of overpowering each bite.
- 5Fold the eggs in last and gently, so you keep soft chunks instead of turning it into a mash.
- 6Chill for at least 10 minutes before serving so the lemon, pepper, and herbs settle into the dressing.
- 7If making ahead, add the cucumber just before serving for the freshest texture.
Adapt it for your goals.
Low-oil
Reduce the mayonnaise and use a little more thick yogurt for a lighter dressing with the same creamy feel.
high proteinHigh-protein
Add 1-2 extra boiled eggs and keep the dressing modest for a more egg-forward salad that is especially filling.
spicySpicy
Mix in finely chopped green chilli or a pinch of red chilli powder for a sharper Indian-style kick.
herb forwardHerb-forward
Use extra cilantro and a little mint for a fresher, more chutney-like flavour profile.
Why this is on our healthy list.
Good Source of Protein
Eggs and yogurt make this salad satisfying and help turn a simple side into something more filling.
Cooling Fresh Ingredients
Cucumber, cilantro, and lemon juice bring freshness and a light quality that balances the creamy dressing.
Balanced Creaminess
Using both yogurt and mayonnaise gives richness while keeping the salad lighter than an all-mayo version.
Frequently asked questions
Do not overboil the eggs, and cool them quickly under running water right after draining.
