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–+ servings
Low Carb Cucumber Egg Salad

Fresh and Zesty Low Carb Cucumber Egg Salad You’ll Love

A refreshing, creamy Low Carb Cucumber Egg Salad perfect for a healthy, low-carb lifestyle.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 2 cups Cucumbers Chopped
  • 4 large Eggs Hard-boiled
  • 1/2 cup Mayonnaise Low-carb or homemade
  • 1 tablespoon Dijon Mustard
  • 2 tablespoons Fresh Dill Chopped
  • 1 tablespoon Lemon Juice Or apple cider vinegar
  • to taste Salt
  • to taste Pepper
Optional Add-ins
  • 1/2 cup Diced Celery
  • 1/2 cup Cherry Tomatoes Halved
  • 1 tablespoon Diced Jalapeños Optional

Equipment

  • pot
  • Mixing bowl
  • colander
  • Knife
  • Cutting board

Method
 

Step-by-Step Instructions
  1. Hard-boil the eggs by cooking them in boiling water for 9-12 minutes, then cool in ice water for 5 minutes.
  2. Prepare the cucumbers by washing and dicing them, then drain excess moisture in a colander.
  3. Mix salad base ingredients in a large bowl, folding gently to combine without mashing eggs.
  4. Season salad with salt and pepper to taste, mixing gently to distribute evenly.
  5. Serve on lettuce leaves or as a filling in low-carb wraps or crackers.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 6gProtein: 14gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 200mgSodium: 300mgPotassium: 250mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 1mg

Notes

For optimal freshness, store in an airtight container in the fridge for up to 3 days. Avoid freezing to maintain texture.

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