Get free recipes + tips, plus my complimentary Herb Guide

Yes! I Want This

Cucumber Salad Mimosa

Cucumber Salad Mimosa

Photo: Tom McCorkle The Washington Post

This summery cucumber salad, fragrant with dill and tossed in a creamy yogurt dressing, gets panache and protein from a fluffy, yellow grated egg mimosa topping. It makes an elegant side or vegetarian main dish for a picnic, cookout or brunch. Any type of cucumbers will work here. You can leave English cucumbers unpeeled because their skin is so thin, but you might want to peel other tougher-skinned varieties.

Make Ahead: The cucumber salad and egg mimosa topping may be prepared up to two days ahead and stored in separate airtight containers in the refrigerator.


2 large English cucumbers (about 12 ounces each)
1/2 medium red onion, thinly sliced into half moons
1/2 teaspoon kosher salt, divided
1/3 cup low-fat Greek yogurt
2 tablespoons mayonnaise
1 teaspoon white wine vinegar
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh dill fronds, plus more for garnish
3 large hard-boiled eggs, at room temperature, peeled (see NOTE)

Trim the ends off the cucumbers and then slice them in half lengthwise. Using a dessert spoon, scoop out and discard the seeds, then thinly slice the cucumber into half moons. In a colander set over a sink or a bowl, toss the cucumber and onion with 1/4 teaspoon salt and set aside for 20 minutes to drain. Pat the cucumber-onion mixture with paper towels to remove as much excess water as possible.In a medium bowl, whisk together the yogurt, mayonnaise, vinegar and pepper. Add the cucumber, onion and dill, and toss to coat.

Using the large holes of a box grater set over a small bowl, grate the eggs. Sprinkle the eggs with the remaining 1/4 teaspoon salt.

Right before serving, sprinkle the egg on top of the cucumber salad.


NOTE: To make hard-boiled eggs, add about 1 inch of water to a medium pot and bring to a boil. Place up to 6 eggs in a steamer insert that fits in the pot and gently lower the steamer in the pot. Reduce the heat to medium-low, cover and steam the eggs for exactly 13 minutes. Meanwhile, in a medium bowl, combine ice and cold water. When the eggs are finished steaming, transfer them to the ice bath and let sit for 5 minutes. Peel immediately, if possible.

Makes 6 servings

Per serving: Calories 106; Total Fat 7g; (Sat Fat 1g); Protein 5g; Carb 7g; Fiber 1g; Cholesterol 99mg; Sodium 238mg; Total Sugar 3g


Print or Share this Recipe/Article: