Salads

Egg salad with wild garlic and cucumber

Hard-boiled eggs, cucumber, and chopped wild garlic tossed with sour cream or plain yogurt make this simple salad. Serves 2–3.

Slovak cuisine · Translated from Slovak ·

Egg salad with wild garlic and cucumberSave on Pinterest

Recipe at a glance

Prep time
5 min
Cook time
10 min
Total time
15 min
Servings
2–3
Difficulty
Easy
Cuisine
Slovak
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Egg salad with wild garlic, cucumber, and sour cream is a spring salad made with five ingredients. Thinly slice the hard-boiled eggs, then add chopped cucumber and finely chopped wild garlic (also called ramsons). Combine everything with sour cream or thick plain yogurt, season with salt, and let stand for at least ten minutes to allow the flavors to blend. You can also add leek, bell pepper, corn, or tomato.

Ingredients

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Instructions

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  1. Gather all the ingredients. Hard-boil the eggs, peel them, and cut them into thin slices.

    Add the chopped cucumber and finely chopped wild garlic.

  2. Stir in the sour cream or thick plain yogurt and season with salt to taste. Mix thoroughly and let stand for at least 10 minutes to allow the flavors to blend.

  3. Tip: Add leek, bell pepper, corn, or tomato to the salad if desired.

Tip: If you forage for wild garlic, rub each leaf—it should smell like garlic, unlike the leaves of poisonous lily of the valley or autumn crocus. The scent lingers on your fingers, however, so pick only leaves you can identify with certainty.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy
66 kcal
Protein
4.8 g
Carbohydrates
3.0 g
of which sugars
1.5 g
Fat
4.0 g
of which saturates
1.7 g
Fiber
0.9 g
Salt
0.5 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Vajíčkový šalát s medvedím cesnakom, uhorkou a smotanou

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