Squid salad with egg and cucumber is a simple, tasty cold salad for lunch, dinner, or a festive table. Squid salad with egg and cucumber cooks easily and quickly, and the most important point is not to overcook the squid. Squid salad with egg and cucumber is served chilled, so it is especially convenient when a light seafood dish is needed in advance.
Squid gives the salad its main flavour and tender texture, eggs make the salad more filling, and cucumber adds freshness. Mayonnaise brings the ingredients together and gives the salad its familiar creamy finish. Parsley adds a fresh herbal note, while salt and ground black pepper sharpen the overall taste without changing the character of the salad.
The key point while cooking is to boil the squid only briefly and stop as soon as the squid turns white and opaque. Squid should cook in salted boiling water for about 2 minutes over medium heat, because longer cooking makes squid tough. Cucumber should be trimmed on four sides into strips about 0.5 cm thick, and the watery centre should be left out because the cucumber centre gives off too much liquid. Eggs should be cut into pieces the same size as the cucumber so the finished salad looks even and neat.
The source recipe keeps the ingredient list very short, but the main components can be replaced if needed. Squid can be replaced with cooked crab sticks, mussels, or boiled shrimp, and the proportions stay the same even though the taste and texture change a little. Mayonnaise can be replaced with low-fat sour cream or Greek yogurt if a lighter dressing is preferred, and the salad will still stay creamy.
Squid salad with egg and cucumber is best served well chilled just before eating. Squid salad with egg and cucumber can be brought to the table on its own as a cold starter, or served as part of a larger spread for celebrations such as New Year or a birthday meal. A final chill before serving improves the texture and gives the salad a cleaner, fresher taste.
Squid salad with egg and cucumber should be kept in the refrigerator and eaten soon after mixing. Squid salad with egg and cucumber keeps for no more than 24 hours in a closed container in the refrigerator. Squid salad with egg and cucumber dressed with mayonnaise is better eaten within 12 hours. Ready-made squid salad with egg and cucumber should not be frozen, because cucumber releases water and softens after freezing, and eggs separate.
Squid salad with egg and cucumber takes 30 minutes in total, with 20 minutes of active work. Defrosting the squid should be planned in advance because defrosting is a separate stage.
Squid is ready when the squid turns white and opaque in the boiling water. Squid should cook for about 2 minutes over medium heat, because overcooked squid becomes tough.
Squid can be replaced with cooked crab sticks, mussels, or boiled shrimp. The proportions can stay the same, although the texture and flavour will change slightly.
Ready-made squid salad with egg and cucumber should not be frozen. Cucumber releases water and becomes soft after freezing, and eggs tend to separate.
Squid salad with egg and cucumber keeps for no more than 24 hours in a closed container in the refrigerator. Squid salad with egg and cucumber dressed with mayonnaise is best eaten within 12 hours.
