After Easter, many of us have colored boiled eggs left on our tables or in our refrigerators, and the urgent question is what to do with them so that the product does not go to waste! With boiled eggs, you can prepare a delicious and healthy dietary salad by adding fresh cucumber and blanched green peas. The dish is created in almost 20 minutes, but it is recommended to eat it immediately after serving, so as not to lose beneficial vitamins and minerals, because everyone knows that in the first hours of creation, the dish contains the maximum amount of them.
Ingredients
- 200 g frozen or fresh green peas
- 1 fresh cucumber
- 3 chicken eggs
- 1 pinch of citric acid
- 1.5 tbsp. l. dietary mayonnaise
- 2 pinches of salt
Preparation
1. If you have boiled chicken eggs, simply peel the skin off them. If you have fresh chicken eggs, place them in a saucepan and cover with cold water. Place the container on the stove and bring its contents to a boil. Boil the eggs for about 12-15 minutes until hard-boiled. Do not pour hot water over cold eggs in a pan, otherwise they may burst. As soon as the eggs are cooked, immediately place them in ice water for 5-7 minutes, and then peel off the shells and rinse them in water again.
2. Boil water in a saucepan and add a pinch of citric acid, followed by fresh or frozen green peas. Thanks to the acid, the peas will not change their color from bright green to brown. Blanch the peas in boiling water for about 2-3 minutes, then drain the contents of the container into a colander and immediately run cold water over them to stop the cooking process inside each pea.
3. Cut the cooled and peeled chicken eggs into large cubes and pour into a deep container.
4. Wash the fresh cucumber, cut off the ends from the vegetable and cut it into quarters, and they into small pieces and also add to the container.
5. Add cooled and squeezed green peas to the rest of the ingredients.
Considering that a can of green peas is always (or almost always) found in the refrigerator of any housewife, green pea salad can be made your “duty” dish. Or a salad for when “guests are on the doorstep.”
An indispensable recipe for the “guests on the doorstep” situation. Both peas and cheese will probably be in the refrigerator. And therefore you can make a very tasty salad from them.
- Green pea;
- Onion;
- Eggs;
- Mayonnaise;
- Greenery.
Grate 50 grams of hard cheese on a coarse grater. Boil two hard-boiled eggs, separate the yolks from the whites and chop. Chop one onion and cut the cheese into cubes (50 g). Mix half a can of canned peas with onion and cheese. Season the salad with yolks, mashed with one hundred grams of mayonnaise, and decorate it with chopped egg whites and chopped herbs.
Recipe 2. Salad with green peas and boiled vegetables
This recipe will be useful to us in the cold season, when there are not so many fresh vegetables, but you want to try a vegetable salad.
- Green pea;
- Potato;
- Carrot;
- Eggs;
- Pickles;
- Mayonnaise.
Wash a couple of carrots and three potatoes and boil them in salted water. Hard boil four eggs. Cut the cooled and peeled vegetables, eggs and three pickled cucumbers into cubes. Put everything in a bowl, add a can of canned green peas and season the salad with mayonnaise. If the salt from the cucumbers and peas is not enough, then add salt to the salad to taste.
Recipe 3. Lenten salad of green peas and pickled mushrooms
- 200 g pickled mushrooms,
- 50 g sweet red pepper,
- 50 ml vegetable oil.
Mix diced mushrooms and bell peppers with canned green peas. Season the lean salad with vegetable oil.
Recipe 4. Green pea salad with vegetables and nuts
- 200 g canned green peas,
- 100 g cucumbers,
- 100 g tomatoes,
- 10 walnuts,
- 2 cloves of garlic,
- 50 ml... vegetable oil,
- 1 tbsp. spoon of lemon juice,
- green onions,
- dill,
- salt.
Cut the cucumbers and tomatoes into cubes, add green peas, salt and mix. Crush the walnut kernels, grate the garlic on a fine grater, add vegetable oil and lemon juice, stir well. Use the resulting mixture to season a lean salad with green peas. Garnish with chopped green onions and dill sprigs.
Recipe 5. Green pea salad with champignons
- canned peas 400 g
- boiled champignons 150 g
- mayonnaise 4 tbsp. spoons
- soy sauce 2 tbsp. spoons
- hard-boiled egg 1 pc.
- greenery
Place green peas in a small salad bowl, add boiled champignons, cut into thin slices, pour mayonnaise mixed with soy sauce. Sprinkle with chopped egg and herbs.
Recipe 6. Green pea salad with crab sticks
- — egg — 2-3 pcs.
- - potatoes - 3-4 pcs.
- — carrots — 2-3 pcs.
- – green peas – 1 can
- - crab sticks
- - mayonnaise
Boil eggs, potatoes, carrots. Mix with green peas and crab sticks. Then mix everything with mayonnaise.
Recipe 7. Salad with green peas, cucumbers and eggs
I found this salad from Anastasia Skripkina, read the comments, and was surprised that people praised such a simple salad so much. Yesterday I made it for dinner - a very tasty salad! Prepared in 10 minutes, a very budget-friendly, uncomplicated and light summer salad! I just cooked it again for dinner, I will cook it many times both outdoors and for dinner.
- Cucumber (fresh, medium) - 3 pcs.
- Green peas (canned) - 200 g
- Chinese cabbage (or any other salad) - 150 g
- Greens (to taste)
- Salt (to taste)
- Egg (boiled chicken) - 3 pcs.
- Mayonnaise (can be mixed with sour cream 50X50)
A salad of cucumbers, eggs and green peas is a great snack option, especially in the spring, when you really want something fresh and healthy!
Preparing this salad is simple and quite quick - you just need to boil the eggs and chop all the ingredients.
This recipe uses all purpose seasoning and black salt. You can choose any spices that suit the vegetables - all types of peppers, cardamom, basil, thyme, tarragon. You can also use sea salt or regular table salt.
If you wish, you can experiment with the dressing and use not mayonnaise, as suggested in the recipe, but sour cream or their tandem in equal proportions. It will also be very tasty if you add mustard to the salad - store-bought or homemade.
Ingredients
- 2 large cucumbers
- 4 chicken eggs
- 150 g canned green peas
- 1 bunch of fresh dill
- 3 tbsp. mayonnaise
- 0.5 tsp all-purpose seasoning
- salt to taste
1. Wash the cucumbers thoroughly. Peel off the skin and cut into half or quarter rings. If the peel is thin, tender, not bitter and well washed, you can cut the cucumbers along with it.
2. Place cucumbers in a salad bowl.
3. Place the canned green peas in a colander and let the excess liquid drain. Send peas to cucumbers.
4. Boil the eggs for 10-15 minutes, cool in cold water, and peel. Cut into cubes of any size.
5. Combine the eggs in a salad bowl with the remaining ingredients.
6. Wash the dill, dry it, chop finely with a knife.
7. Season the prepared products with mayonnaise. Adjust its quantity depending on your taste and juiciness of cucumbers.
8. Add all-purpose seasoning and black salt.
9. Mix thoroughly.
10. Place in the refrigerator for 15-20 minutes or divide into portions and serve immediately.
A tasty, satisfying and healthy salad is ready!
Salad with cucumber and egg - general principles of preparation
Salad with cucumber and egg is a fresh, light and very tasty appetizer that is prepared in a variety of ways. In addition to the two main ingredients, other vegetables, various greens are added to the salad, sometimes grated cheese and cut ham. Typically, fresh cucumbers are used for cucumber and egg salad. It is better to take medium-sized vegetables and without a large number of seeds. Young cucumbers straight from the garden are ideal, but if it’s not in season, you can safely use store-bought ones. Eggs and cucumbers themselves provide a good combination both in taste and digestibility by the body, but a salad with cucumber and egg will become even tastier if you cut fresh radishes or tomatoes into it. You can also add some canned green peas or corn.
The appetizer is perfect for breakfast; it can be used as a side dish for a main course (for example, a chicken main course) or as a light dinner. Salad with cucumber and egg can be eaten in any quantity without worrying about your figure. Cucumbers are a dietary and low-calorie product, and eggs will help you not feel hungry or make your snack a filling and nutritious dish. This salad is good for fasting days.
Most cucumber and egg salad recipes call for all the ingredients to be chopped and mixed with a dressing. Products can be cut into strips, cubes, thin slices or grated. Sometimes the components are laid out in layers, then you get a more festive version of the dish. For dressing, they most often use mayonnaise or sour cream, a mixture of these products in equal proportions, or vegetable oil with lemon juice.
Salad with cucumber and egg - preparing food and dishes
The first step is to boil the eggs until they cool - you can prepare the rest of the ingredients. Cucumbers are washed and cut according to the recipe for salad with cucumber and egg. The skin can be peeled or not - it all depends on taste preferences. Peeled cucumbers will make the salad more tender and “soft.” All other vegetables and herbs (if they are used in the salad) need to be washed well, dried and chopped.
To prepare a salad, you will need a salad bowl or bowl, a cutting board, a sharp knife, a grater and a small saucepan for boiling eggs and other products. The salad is served on ordinary plates; on a holiday, you can spend a little time and lay out the appetizer in beautiful layers in transparent cups.
Cucumber and egg salad recipes:
Recipe 1: Cucumber and Egg Salad
The salad will take only 10-15 minutes to prepare. The appetizer is good for breakfast or dinner, as well as for lunch in combination with a main course. It is especially pleasant to prepare and eat salad in the heat, when you don’t want to eat heavy and fatty foods.
Required ingredients:
- 2 medium-sized fresh cucumbers;
- 2 chicken eggs;
- Parsley;
- A few lettuce leaves;
- Salt - to taste;
- 1 tbsp. l. mayonnaise and sour cream.
Cooking method:
Wash the cucumbers, wipe them and cut them into thin semicircles. Hard boil the eggs and cover with cold water. Rinse the lettuce leaves thoroughly to remove particles of soil and sand, dry and cut into thin ribbons. Wash the parsley and chop it not too finely. Cut the eggs into small cubes. Place cucumbers, eggs and herbs in a bowl, add salt and season with mayonnaise and sour cream. Salad with cucumber and egg is ready!
Recipe 2: Salad with cucumber and egg and green peas
This snack option differs from the main one in that it contains canned green peas. But it is this ingredient that gives it a special softness and delicate taste, and also makes the dish more satisfying.
Required ingredients:
- 2 fresh cucumbers;
- Chicken eggs – 2 pcs.;
- Half a can of canned green peas;
- Parsley;
- Several green onions;
- Mayonnaise;
- Salt.
Cooking method:
Rinse the cucumbers, onions and parsley thoroughly under running water and dry. Cut the onion into small rings, chop the parsley, cut the cucumbers into small cubes or strips. Hard-boil the eggs, cool, and chop not too finely. Strain the liquid from the canned peas. Place all the ingredients of the salad with cucumber and egg in a small bowl, add salt, season with mayonnaise and mix thoroughly.
Recipe 3: Ham Salad with Cucumber and Egg
This delicious salad can be prepared in no more than half an hour using available ingredients. You can cook it every day or serve it for a holiday feast.
Required ingredients:
- Low-fat chicken ham – 100 g;
- 1 fresh medium sized cucumber;
- 3 chicken eggs;
- Hard cheese – 100-110 g;
- Half a large bell pepper (red);
- Parsley – 1 bunch;
- 3 tbsp. l. sour cream;
- 2 tbsp. l. mayonnaise;
- A pinch of salt
- Half a teaspoon of grain mustard.
(The number of ingredients is for 5 servings)
Cooking method:
You should start preparing the salad with cucumber and egg with the dressing, as it will take a little time for it to infuse. To do this, boil the eggs hard and pour cold water over them until they cool down. In a separate bowl, mix mayonnaise, sour cream, mustard and mashed yolk of one egg, add a little salt to taste. The dressing should sit for 20 minutes, this time is enough to prepare the salad itself. Wash the pepper and cucumber, remove the seeds from the pepper. Cut the ham into thin slices, half the pepper and cucumber into thin strips, grate the remaining eggs, whites and cheese on a coarse grater. The salad is prepared in portions in the form of 5 small salads. Therefore, all ingredients need to be divided into 5 equal parts and placed 5 slides on a large flat dish. The slides consist of the following layers: ham, a little mayonnaise mesh, cucumber, eggs, pepper and cheese. Sprinkle each mound with finely chopped parsley and place a tablespoon of the infused sauce on top. To serve the salad you will need a convenient flat spatula.
Recipe 4: Salad with cucumber and egg with seeds
An unusual version of salad with cucumber and egg. Sunflower seeds interestingly “play out” the taste of other products, making the snack very tasty and piquant.
Required ingredients:
- Fresh cucumbers – 1 kg;
- 4 chicken eggs;
- Vegetable oil – 2 tbsp. l.;
- Salt, ground black pepper;
- Dill – 1 bunch;
- Sour cream 10% fat – 200 g;
- Hulled sunflower seeds – 2 tbsp. l.
Cooking method:
Wash the cucumbers and peel them. Cut each in half lengthwise, scrape out the pulp and seeds. Place in a sieve and collect the juice. Cut the cucumber halves into long strips, the thickness of which is about 1 cm. Heat the vegetable oil in a frying pan, add the cucumbers and simmer over low heat for 5 minutes, add salt and pepper. Pour in the cucumber juice, simmer under the lid closed for another 15 minutes. Boil the cucumbers, hard-boil the eggs, cool and cut each into 4 slices. Cool the stewed cucumbers and drain excess liquid. Place cucumbers and eggs in a salad bowl. Wash the dill and chop finely. Prepare the sauce: mix sour cream, dill, a little cucumber juice, salt and pepper. Pour the sauce over the salad with cucumber and egg. Fry the seeds in a frying pan until a pleasant aroma appears. Cool and sprinkle them over the finished dish. Garnish the salad with dill sprigs.
Recipe 5: Cheese-garlic salad with cucumber and egg
Very tasty, spicy and filling salad. It is better to add hard cheeses to it.
Required ingredients:
- 5 chicken eggs;
- 2 fresh cucumbers;
- Dutch cheese - 300 g;
- A quarter cup each of sour cream and mayonnaise;
- 3 cloves of garlic;
- Dill and parsley;
- Salt, pepper - to taste.
Cooking method:
Wash the cucumbers, peel them and cut into small semicircles. Hard boil the eggs, cool and chop finely. Peel the garlic and pass through a press. Grate the cheese on a coarse grater. Mix all ingredients in a deep bowl or salad bowl. Season with sauce made from sour cream, mayonnaise, pepper and salt. Garnish the finished salad with parsley and dill.
Salad with cucumber and egg - secrets and useful tips from the best chefs
A salad with cucumber and egg can be made even healthier if you replace regular salt with sea salt or iodized salt, and use low-fat sour cream and mayonnaise. You can also season the salad with natural unsweetened yogurt instead. Another trick: if you come across bitter cucumbers, you need to cut off the edge and rub it along the cut until white foam appears. After this, the bitterness disappears.
Delicious salad with green peas and pickled cucumber - an original crab stick dish that is very easy to prepare. The bright sunny color of the egg, the juicy green color of the cucumber and the pink tint of crab sticks are so beautiful that your appetite immediately awakens. Pickled cucumber and sour apple add piquancy to the dish. Salad with crab sticks and green peas has long become a regular guest on our menu: an unusual dish decorates both the idle table and the everyday menu.
Ingredients:
- 300 grams of crab sticks;
- 3-4 chicken eggs;
- 400 grams of canned green peas (can);
- one fresh cucumber;
- one pickled cucumber;
- half a sour apple;
- half an onion;
- a bunch of fresh parsley;
- salt - to taste;
- mayonnaise - to taste.
Delicious salad with green peas and pickled cucumber. Step by step recipe
- Finely chop half a head of onion, place it in a small bowl, pour boiling water over it for 1-2 minutes to remove any excess bitterness.
- Drain the water and let the onion cool completely.
- Cut fresh and pickled cucumbers into thin strips and place in a salad bowl.
- Cut the crab sticks into 4 parts, and then use the blunt side of a knife to separate them into fibers. Transfer to a bowl with cucumbers.
- Drain the water from a jar of canned green peas and place the peas in a salad bowl.
- Grate hard-boiled and peeled chicken eggs on a coarse grater. Transfer to other products.
- Add a coarsely grated sour apple to the salad (just peel it and remove the seeds in advance).
- Lastly, add the onions and chopped parsley. Salt to taste.
- Season with mayonnaise, mix and serve immediately, placing it in a heap on a serving dish.
- Advice. For salad dressings, it is better to use homemade mayonnaise. How to make it, see on our website “Very tasty”.
Be sure to serve the salad immediately after preparation, since the cucumber will release juice and the apple will darken over time. A tender, juicy and beautiful salad of crab sticks will please absolutely everyone: both guests and family. A salad with a simple composition can be served very beautifully and look at the amazed faces of the eaters. For original salad recipes, see our “Very Tasty” website.
