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Boil the Eggs:
In a pot, boil 3-4 chicken eggs in water for about 10 minutes until they are hard-boiled. Once done, remove the eggs from the water and set them aside to cool.
Once cooled, peel the boiled eggs and cut them into small pieces. Use a paper towel to gently squeeze out any excess liquid from the eggs to prevent the salad from becoming watery.
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Chop the Green Onion:
Finely chop some green onion, which will add a burst of fresh flavor and a pop of color to the salad.
Prepare the Dressing:
In a separate bowl, combine 2 tablespoons of yogurt, 20 grams of mayonnaise, and 15 grams of mustard. Mix these ingredients well to create a creamy, tangy dressing that will coat the salad perfectly.
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Combine Ingredients:
Drizzle some olive oil over the cucumber slices and toss them lightly to ensure they are well-coated.
Add the chopped eggs and green onion to the bowl with the cucumbers.
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Pour the creamy dressing over the salad and mix everything together until all the ingredients are well coated.
Season and Serve:
Season the salad with pepper to taste.
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Ezoic
Toast some bread slices until they are crispy and serve alongside the salad.
Enjoy Your Salad:
Serve this delicious and healthy belly fat-burning cucumber salad alongside toasted bread for a crunchy contrast. This nutritious and flavorful salad not only satisfies your hunger but also supports your weight loss goals. Enjoy this refreshing dish as a light meal or a wholesome snack!
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