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Squid salad egg mayonnaise cucumber

Squid Salad with Egg and Cucumber

The tastiest everyday salad, made from simple staples! This squid, egg, cucumber, and mayo salad is simple yet remarkably delicious — good enough to make any day of the week, and it won't sit untouched on a party table either.

Anna

Recipe author

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Composition / ingredients

Servings:

Squid

500

Eggs

Cucumbers

200

Dill

Mayonnaise

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 63 % 12 g

Fats 32 % 6 g

Carbohydrates 5 % 1 g

105 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make squid, egg, cucumber, and mayo salad? Use fresh cucumbers — two small or one large. Thaw the squid at room temperature. Hard-boil the eggs ahead of time for about 10 minutes, then cool them in cold water. You'll want fresh dill, around 8–10 sprigs. I'll dress the salad with mayonnaise, but sour cream, plain yogurt, or a mayo-sour cream blend works too. Have a deep bowl or salad bowl ready.
Step 2:

Peel the skin off the squid and remove the quill and innards. Bring a pot of cold water to a boil over high heat. Rinse each squid tube under cold running water. Drop the squid into the boiling water for 1–2 minutes from the time it returns to a boil, then lift them out onto a plate and let them cool completely. Don't overcook squid or it turns tough and rubbery.
Step 3:

Once the squid has cooled, cut it into strips and put it in your salad bowl. You can cut the squid and everything else however you like, but I go with strips here — I think it looks more appealing that way.
Step 4:

Peel the cooled hard-boiled eggs and cut them into strips. Add them to the bowl with the squid.
Step 5:

Rinse the cucumbers under cold running water, trim the ends, and cut into strips. Add to the bowl.
Step 6:

Rinse the fresh dill under cold running water and shake off the excess. Use the tender fronds and leaves; save the thick stems for something like soup. Chop the dill and add it to the salad.
Step 7:

Dress the salad with mayonnaise and toss. Taste for salt, adding more if needed, and toss again.
Step 8:

You can serve the salad right after making it. It works as a light meal on its own or as a side for an everyday or holiday spread.

This salad is simple and tasty — the key is not to overcook the squid. You can also make it with canned squid.
It's worth making your own mayonnaise — it tastes better and is better for you. You can also use sour cream or plain yogurt as the dressing instead of, or mixed with, the mayonnaise in any ratio you like, which lightens up the dish.