Egg and Cucumber Salad #2

Egg and Cucumber Salad #2

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Servings: 4
Calories: 128
Prep Time 20 minutes


  • 1 bunch of watercress
  • 1 cucumber peeled and sliced
  • 4 hard-boiled eggs finely chopped
  • 1 bunch of spring onions chopped

for the sauce

  • 1/2 pint natural low-fat yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon mustard powder
  • salt and pepper


  • Arrange the watercress in a serving dish and cover with the cucumber slices. Mix the chopped eggs and spring onions together and spoon into the centre.
  • To make the sauce, mix all the ingredients together. Pour over the salad and serve.
  • To avoid a black rim forming around the yolks of hard-boiled eggs, cook them for a maximum of 9 minutes and plunge into cold water immediately, tapping the shells as you do so.
  • If you use a wet knife to slice hard-boiled eggs, the yolks will not crumble as you cut them.
Calories: 128 kcal
Carbohydrates: 7 g
Protein: 10 g
Fat: 7g
Saturated Fat: 2 g
Cholesterol: 190 mg
Sodium: 106 mg
Potassium: 320 mg
Fiber: 1 g
Sugar: 6 g
Vitamin A: 382 IU
Vitamin C: 5 mg
Calcium: 148 mg
Iron: 1 mg
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