Egg and Cucumber Yogurt Salad
PakistaniHealthyDesi eggsEasy
Cool boiled egg and cucumber in light yoghurt with mint — a refreshing, light salad for hot days.
Prep time12 min
Cook time10 min
Total time22 min
Servings2
Ingredients
- 2 boiled eggs, chopped
- 1 cup cucumber, diced
- 1/2 cup plain yoghurt
- 1/4 tsp roasted cumin powder
- 1/4 tsp salt
- 1 tbsp lemon juice
- Fresh mint leaves
Method
- Boil the eggs for 10 minutes, cool, peel and chop.
- Whisk the yoghurt with salt, cumin and lemon juice.
- Add cucumber and mint.
- Fold in the chopped eggs gently.
- Chill for 10 minutes.
- Serve cool as a light lunch or side.
Nutrition — estimated per serving
Calories (estimate)120 kcal
Protein (estimate)9 g
Fat (estimate)6 g
Carbs (estimate)6 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition is an estimate only. Keep the salad cool and eat the same day. Allergic to eggs or dairy? This recipe is not suitable — try a cucumber and chickpea salad instead. Use thick dahi for the best texture.