Egg and Cucumber Salad #2
Ingredients
- 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
Instructions
- 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