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Creamy Kabocha Salad with Boiled Egg

5 from 4 votes
Prep: 3 minutes
Cook: 10 minutes
Total: 13 minutes
Servings: 4
Author: Juri Austin
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!
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kabocha squash salad with boiled egg in a food container

Equipment

  • Medium saucepan 18 cm, (7 inches)
  • Steamer basket

Ingredients
  

  • ¼ Kabocha, 250g
  • 1 Egg, boiled
Creamy Mayonnaise Dressing
  • 1 tsp Lemon
  • 2 Tbsp Mayonnaise
  • 1 Tbsp Yogurt
  • ⅓ tsp Salt
  • 1 tsp Honey

Instructions
 

  1. Preparation: Cut the kabocha into small pieces and steam for about 10 minutes, or until tender. While the kabocha is steaming, boil the egg.
  2. Mash the Kabocha: Place the steamed kabocha in a bowl and mash it with a masher until smooth.
  3. Add the Boiled Egg: Peel the boiled egg, cut it into small pieces, and gently mix it into the mashed kabocha.
  4. 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.
  5. Toss the Salad: Pour the dressing over the kabocha and egg mixture. Toss everything together until the salad is evenly coated.

Notes

  • Storage: Boiled eggs don't last very long after peeling, so try to eat them by the next day.
  • Kabocha skin is full of nutrients and adds a beautiful color. Leave it on for the salad, or remove it after steaming if you prefer a softer texture.
  • Make it your own by adding extras like cheese, beans, nuts, or dried fruit such as raisins or cranberries.
  • Microwaving or boiling also works when you do not want to steam.
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Nutrition

Serving: 1servingCalories: 106kcalCarbohydrates: 10.1gProtein: 2.6g

This nutritional information is estimated and provided for general reference only.

Course: Salad
Cuisine: Japanese
Keyword: kabocha salad

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