Spicy Egg Cucumber Salad Recipes

RED SALTED EGG SALAD

Steps:

• Cut the salted eggs into wedges
• Place them in the serving plate
• Sprinkle with sliced Cucumber, slice onion ,slice chili , garlic and coriander leaves
• Season with lime juice and sugar. Mix well.
• Best Serve with rice and Tapa or Tocino. Enjoy

CUCUMBERS AND EGG SALAD

Steps:

• Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool.
• Peel eggs. Chop into eighths, and transfer to a medium salad bowl.
• Cube cucumbers and pickled cucumbers, and add to eggs. Mix in mayonnaise. Refrigerate until thoroughly chilled.

SPICY EGG SALAD CUCUMBER BOATS

Steps:

• Add eggs to a large saucepan and cover with cold water. Place saucepan on stovetop over high heat and bring to a boil. Cover pan with lid, remove from heat, and allow eggs to sit in hot water for 10 minutes. After 10 minutes, transfer eggs to an ice bath to cool.
• While eggs cook, prepare cucumber boats by cutting cucumbers in half lengthwise, removing the seeds with a spoon, and blotting dry with a paper towel.
• Remove eggs from saucepan, peel shells off, and transfer to a mixing bowl. Add Greek yogurt, dill, hot sauce, mustard, and chives. Mix together until all ingredients are well-combined.
• Spoon egg salad into cucumber boats. Sprinkle on green onions, paprika, cayenne pepper, flakey sea salt, and cracked pepper atop cucumber boats before serving.

SPICY CUCUMBER SALAD

Steps:

• Peel cucumbers and cut them lengthwise. Scrape out seeds with small spoon, leaving hollow shells. Cut cucumbers crosswise into 1/4 inch strips. Combine soy sauce, vinegar, sugar, sesame seed oil, hot sauce, salt and pepper in a small bowl and mix well. Add cucumber and toss to coat each slice. Chill before serving.

SPICY CUCUMBER SALAD

Steps:

• Slice the cucumber in half lengthways and use a teaspoon to scoop out the seeds. Slice cucumber into thick diagonal chunks. Tip it into a bowl and sprinkle with the sugar, vinegar and large pinch of salt. Leave for about 30 mins in the fridge. Meanwhile, tip the other salad ingredients into a bowl. Drain the cucumber and tip in with the rest of the ingredients.
• Heat a griddle pan or heavy-bottomed frying pan until hot, but not smoking. Rub the chicken with oil, season with salt and pepper and sear, skin-side down, for about 8 mins until the skin is crisp and brown and the chicken is practically cooked. Flip the chicken over and give it a few mins more on the flesh side to finish it off. Leave the chicken to rest, then slice each breast on an angle and serve with a pile of cucumber salad.