How to Make Egg and Cucumber Salad (Traditional & Healthy Version)
Egg and Cucumber Salad, known locally as 'Salad Telur dan Timun', is a refreshing and nutritious dish that celebrates Malaysia’s multicultural culinary heritage. This salad is a staple at many family gatherings, festive occasions, and daily meals, especially among urban and kampung households. The dish combines hard-boiled eggs and crisp local cucumbers (timun), tossed with onions, cherry tomatoes, and a light, tangy dressing infused with local flavors like limau nipis (lime) and a hint of cili padi for gentle heat. Egg and Cucumber Salad is particularly loved for its simplicity, quick preparation, and adaptability to different dietary needs. The creamy richness of eggs complements the cool crunch of cucumber, while the addition of herbs such as daun ketumbar (coriander) and local aromatics like shallots adds layers of fragrance and flavor. Whether served as a side dish or a light lunch, this salad fits perfectly into Malaysia’s tradition of balanced eating, appealing to vegetarians and anyone seeking a wholesome, satisfying meal. Its low-calorie profile and fresh, vibrant ingredients make it a great lunch option for health-conscious Malaysians.
Ingredients
- 4 Large eggs (telur)
- 1 large Local cucumber (timun, sliced thinly)
- 1/2 small Red onion (bawang merah, sliced)
- 6 Cherry tomatoes (halved)
- 2 tbsp Fresh coriander leaves (daun ketumbar, chopped)
- 1 tbsp Lime juice (limau nipis)
- 1 tsp Olive oil (can use minyak zaitun)
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 1 Small red chili (cili padi, sliced, optional for heat)
Step-by-step instructions
Step 1 · Boil the eggs in a pot of water for 10 minutes until hard-boiled
Boil the eggs in a pot of water for 10 minutes until hard-boiled. Cool under running water, peel, and set aside.
Step 2 · While eggs are boiling
While eggs are boiling, rinse and slice the cucumber thinly. Place in a large mixing bowl.
Step 3 · Slice the red onion thinly and halve the cherry tomatoes
Slice the red onion thinly and halve the cherry tomatoes. Add both to the bowl with cucumbers.
Step 4 · Chop fresh coriander leaves and slice the cili padi (if using)
Chop fresh coriander leaves and slice the cili padi (if using). Add to the bowl.
Step 5 · Once eggs are cool
Once eggs are cool, cut them into quarters or thick slices. Gently add to the salad bowl.
Step 6 · In a small bowl
In a small bowl, whisk lime juice, olive oil, salt, and black pepper together to make the dressing.
Step 7 · Pour the dressing over the salad and toss gently to combine
Pour the dressing over the salad and toss gently to combine, ensuring eggs remain whole.
Step 8 · Transfer salad to serving bowls and garnish with extra coriander or...
Transfer salad to serving bowls and garnish with extra coriander or chili slices if desired.
Why this recipe is healthy
Egg and Cucumber Salad is a healthy choice because it combines lean protein, fiber, and healthy fats in one meal. The use of fresh, local vegetables ensures high vitamin and mineral content, while the absence of creamy dressings keeps calories and saturated fats low. With no fried components and only natural, whole-food ingredients, this salad fits perfectly into a weight management or heart-healthy eating plan. It's also vegetarian, making it inclusive for a wide range of diets.
A note on tradition
Egg and Cucumber Salad is a common sight at Malaysian potluck gatherings and is especially popular during the fasting month of Ramadan as part of a light iftar (breaking fast) meal. Its simple preparation and familiar flavors make it a favorite across different communities, from Malay to Peranakan households. The use of local herbs and fresh vegetables highlights Malaysia’s abundant produce and the nation’s appreciation for balanced, wholesome dishes.