Jenny Food's Salsa No Tan Macha Marinated Eggs & Cucumber Salad

I found a similar marinated egg and cucumber recipe online and immediately wanted to make my own version to go with carne asada this weekend.

I've been trying to stay consistent with counting calories and eating more protein while working toward losing some weight. One thing that's been helping is finding meals that fit what I'm trying to do without making me feel like I'm eating the same boring “diet food” every day.

This one seemed perfect for that, especially since I don't really eat boiled eggs.

Hard boiled eggs, cold crunchy cucumber, red onion, cilantro, fresh jalapeño, lime, and Jenny Food's No Tan Salsa Macha. It's fresh enough to serve alongside carne asada, but the eggs add some extra protein and make the meal more filling.

I went with the No Tan Macha instead of Extra Hot Salsa Macha for this one. Since we're already adding fresh jalapeño, I didn't want the heat to take over the whole dish. The No Tan Macha gives us the chile flavor, oil, and texture we're looking for while letting the other ingredients come through.

The recipe video is at the bottom of the post if you want to see how we made it. If you give this recipe a try, leave a comment and let us know what you think. You can also subscribe for more recipes and share this one with someone who might want to try it.

Ingredients

For the Eggs & Cucumber

• 6 large eggs, hard-boiled and peeled
• 4 Persian cucumbers, thinly sliced
• ½ medium red onion, very thinly sliced
• 1 jalapeño, thinly sliced
• ½ cup fresh cilantro, roughly chopped
• Salt, to taste
• Black pepper, to taste

If you want less heat, remove the seeds and membrane from the jalapeño before slicing.

For the No Tan Macha Lime Marinade

• Juice of 3 limes
• 3 tablespoons Jenny Food's No Tan Salsa Macha

There's no need to add olive oil to the marinade. The No Tan Macha already contains oil, which mixes with the fresh lime juice and helps coat the eggs and vegetables.

Instructions

1. Hard boil the eggs

Cook 6 eggs using your preferred hard boiled egg method.

Once they're cooked, transfer them to an ice bath and allow them to cool completely before peeling.

Keep the eggs whole for now or cut in half or quarters. We'll cut them after they've had some time in the marinade.

2. Prepare the vegetables

Thinly slice the Persian cucumbers, red onion, and jalapeño.

Roughly chop the cilantro.

If you're sensitive to spice, remove the seeds and membrane from the jalapeño. You can also start with half a jalapeño and add more depending on how much heat you want.

3. Make the No Tan Macha marinade

In a large bowl or container, combine the juice of 3 limes with 3 tablespoons of Jenny Food's No Tan Salsa Macha.

Stir everything together so some of the salsa macha oil mixes with the fresh lime juice.

Season lightly with salt and black pepper.

We're not adding any additional oil here. The salsa macha already gives the marinade plenty of richness, and keeping the dressing simple helps keep unnecessary calories out of the recipe.

4. Marinate the eggs

Add the peeled whole eggs, red onion, jalapeño, and cilantro to the marinade.

Gently toss everything together until the eggs are coated.

Cover and refrigerate for 30–60 minutes.

5. Add the cucumber

When you're getting ready to serve, add the sliced Persian cucumbers.

Gently toss everything together so the cucumber gets coated in the lime and No Tan Macha mixture.

We like adding the cucumber toward the end instead of letting it sit in the marinade for an hour. This helps it stay cold and crunchy.

6. Cut and serve

Remove the eggs and cut them in half.

Arrange the cucumber mixture on a serving plate or bowl and place the egg halves throughout.

Spoon the remaining red onion, jalapeño, cilantro, lime juice, and salsa macha from the bottom of the container over everything.

If you want a little more salsa macha flavor, add a small spoonful of No Tan Salsa Macha over the finished dish.

How We're Serving It

We're making this to go alongside carne asada, which is where the meal really comes together for me.

The eggs aren't supposed to be the only source of protein here. With six eggs spread between four to six people, everyone will probably have around half an egg to one and a half eggs depending on how it's served.

Instead, the eggs add some additional protein to a meal where the carne asada is doing most of the heavy lifting.

Add the cucumber, onion, cilantro, jalapeño, and lime, and you end up with a fresh side that works really well against the richness of grilled meat.

You could also serve this with grilled chicken, shrimp, salmon, or another lean protein if you're looking for something different.

Eating More Protein Without Making Every Meal Boring

I've been paying more attention to protein and calories, and meals like this have made that a lot easier.

I'm not trying to eliminate everything I enjoy eating. I'm trying to build meals differently.

For me, that means starting with a good source of protein, adding vegetables and fresh ingredients, and then finding ways to bring in a lot of flavor without turning every meal into something extremely heavy.

That's also where salsa macha has been useful.

You don't need a huge amount. We're using 3 tablespoons for an entire recipe that serves 4–6 people. The salsa macha brings chile, seasoning, texture, and oil, while lime juice gives us the acidity we need without making a separate dressing.

If you're counting calories, I'd recommend actually measuring the salsa macha instead of pouring it straight from the jar. It's easy to add more, but a measured amount makes it much easier to keep track of what you're eating.

Why No Tan Macha Works Here

Jenny Food's No Tan Salsa Macha was the better choice for this recipe because we're already using fresh jalapeño.

Our Extra Hot Salsa Macha is pretty spicy, and combining it with jalapeño can quickly turn a fresh cucumber salad into something where all you taste is heat.

That's not what we wanted here.

The No Tan Macha lets us keep the salsa macha flavor while the jalapeño provides a little fresh heat. Then you have cold cucumber and lime balancing everything out.

If you love spicy food, you can absolutely use the Extra Hot instead. I'd just leave out the jalapeño or use a much smaller amount.

Make It a Complete High Protein Meal

If you're making this because you're also trying to increase your protein intake, think of the salad as one part of the plate rather than the entire meal.

Serve it with a portion of carne asada, grilled chicken, shrimp, salmon, or tofu and you've got a much more substantial meal.

If you're tracking calories or macros, weigh your main protein separately. That makes it easier to adjust the serving to fit your own goals instead of trying to make one recipe work for everyone.

That's been one of the biggest things helping me lately: making food I actually want to eat while being more intentional about the portions.

You don't have to choose between flavor and staying on track.

Prep time: 15 minutes
Marinating time: 30–60 minutes
Total time: About 45–75 minutes
Serves: 4–6

BBWBCO Tip: Keep the eggs whole while they marinate and cut them in half right before serving. Add the cucumber toward the end so it stays crisp, then spoon all of the leftover lime, onion, jalapeño, cilantro, and No Tan Macha over the finished plate.

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