Creamy Kabocha Salad with Boiled Egg
This easy-to-make Kabocha Salad with boiled egg is the perfect addition to your lunch or dinner for a quick and delicious kabocha dish!
Looking for simple kabocha recipes? Try my Kabocha Nimono, Kabocha Dango with Mitarashi Glaze, or Kabocha Tempura!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Kabocha Squash Salad:
How To Make Kabocha Salad: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.
Step 1
Cut the kabocha and steam until tender.
Step 2
Mash the kabocha and add the chopped boiled egg.
Step 3
In a separate bowl, mix together all the dressing ingredients until smooth.
Step 4
Pour the dressing over the kabocha and egg, then toss the salad until evenly coated.
Enjoy your salad as a side dish or light meal. It’s best served slightly chilled or at room temperature.
Dive Deeper into Cooking Kabocha!
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Leave a Rating!
I hope you enjoy this Kabocha Salad! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!
Creamy Kabocha Salad with Boiled Egg
Print Pin SaveEquipment
- Medium saucepan 18 cm (7 inches)
- Steamer basket
Ingredients
Creamy Mayonnaise Dressing
- 1 tsp Lemon
- 2 Tbsp Mayonnaise
- 1 Tbsp Yogurt
- ⅓ tsp Salt
- 1 tsp Honey
Instructions
- Preparation: Cut the kabocha into small pieces and steam for about 10 minutes, or until tender. While the kabocha is steaming, boil the egg.
- Mash the Kabocha: Place the steamed kabocha in a bowl and mash it with a masher until smooth.
- Add the Boiled Egg: Peel the boiled egg, cut it into small pieces, and gently mix it into the mashed kabocha.
- Make the Dressing: In a separate bowl, combine the lemon juice, mayonnaise, yogurt, salt, and honey. Stir until the dressing is smooth and well combined.
- Toss the Salad: Pour the dressing over the kabocha and egg mixture. Toss everything together until the salad is evenly coated.
Video
Notes
- Storage: Boiled eggs don’t last very long after peeling, so try to eat them by the next day.
- For detailed steaming instructions, refer to the Steamed Kabocha Squash Recipe.
- You can also boil or microwave the kabocha squash if you prefer not to steam it.
This looks delicious! Do you eat this as a small main dish? If not, then what do you usually pair this dish with?
Hi Ana, thanks for your comment! I would usually pair it with rice and miso soup. For example, I had ketchup rice, tamagoyaki, miso soup and put this kabocha salad as a side. I added the photo in the post (the section called “What to serve with”) so please check it out. It is also good to serve with pasta or toast. I hope you like the idea!
Thanks Juri, I’m making this today and will have wrapped in cos lettuce as a small meal. It would make an excellent creamy side dish. I love your recipes and hope you share more!
That’s a great idea! I appreciate you tried my favorite kabocha salad recipe! If you have any requests for recipes, feel free to let me know:)
Hi Juri The kabocha salad was delicious!! We had the salad wrapped in cosberg lettuce with a side of steamed artichoke and herb aioli. My husband does not usually like boiled egg but loved this dish! I substituted 1tablespoon of kewpie mayonnaise with yoghurt as we are trying to loose weight and made the kabocha up to 330g and an added an additional egg as we had this as a main. The dressing was so bright, light and flavourful. Thanks again.
I’d love see soup recipes and any make the night before type of meals if you have any ideas. We generally eat to 1,200 calories a day so I’m always on the look out for healthy options.
Thank you for letting me know how you made it! It’s so helpful! I’m happy to see what you are looking for. 1200 calories, oh wow! Let me work on your requests so please stay tuned 😉