Description
Low Carb Cucumber Egg Salad is a refreshing, protein-packed dish perfect for summer picnics or light lunches. This vibrant salad combines crisp cucumbers and creamy hard-boiled eggs with a zesty dressing, making it a delicious low-carb option. Quick and easy to prepare, it can be customized with your favorite herbs and spices for added flavor. Enjoy this delightful medley while staying aligned with your dietary goals.
Ingredients
Scale
- 2 medium cucumbers, diced
- 4 large hard-boiled eggs, chopped
- 1/2 cup mayonnaise (full-fat or low-carb)
- 1 tbsp Dijon mustard
- 2 tbsp fresh dill, chopped
- Salt and pepper to taste
Instructions
- 1. Boil the eggs: Place eggs in a pot of cold water, bring to a boil, turn off heat, and let sit for 12 minutes. Cool in ice water before peeling.
- 2. Chop cucumbers: Dice the cucumbers into bite-sized pieces.
- 3. Mix ingredients: In a bowl, combine cucumbers and chopped eggs. Add mayonnaise and Dijon mustard; mix gently until coated.
- 4. Season: Add salt, pepper, and fresh dill to taste; stir to combine.
- 5. Chill: Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- 6. Serve: Enjoy on its own or in lettuce wraps.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290 calories
- Sugar: 3g
- Sodium: 270mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 370mg