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–+ servings
Low Carb Cucumber Egg Salad

Refreshing Low Carb Cucumber Egg Salad for Summer Days

Enjoy a delightful Low Carb Cucumber Egg Salad that's perfect for summer with fresh ingredients and satisfying flavors.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 57 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4-6 eggs hard-boiled eggs hard-boil until firm for the best texture
  • 2 cups cucumbers choose fresh, firm cucumbers for amazing crunch
  • 1/2 cup mayonnaise use light or avocado-based mayo for healthier creaminess
  • 1 tablespoon Dijon mustard adds tangy depth; substitute with yellow mustard if needed
  • 1 tablespoon fresh dill enhances flavor; can use dried dill if fresh is unavailable
  • 1 tablespoon lemon juice fresh is best for maximum zest
  • to taste salt
  • to taste pepper
Optional Add-ins
  • 1/2 cup diced celery for extra crunch and texture
  • 1 avocado avocado adds creaminess and healthy fats
  • 2 tablespoons chives or parsley swap for dill if preferred

Equipment

  • Pot
  • Mixing Bowl
  • Knife
  • Cutting Board
  • paper towels

Method
 

Preparation Steps
  1. Hard-boil the eggs in a pot of water over medium heat for 9 to 12 minutes, then cool in ice water for 5 minutes.
  2. Wash and chop the cucumbers into small, bite-sized pieces, removing excess seeds and moisture.
  3. Combine the chopped eggs and cucumbers with mayonnaise, Dijon mustard, lemon juice, dill, salt, and pepper in a mixing bowl.
  4. Taste and adjust the seasoning as necessary.
  5. Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 5gProtein: 9gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 240mgSodium: 250mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 6mgCalcium: 30mgIron: 1mg

Notes

For best results, remove moisture from cucumbers before mixing. Best enjoyed fresh but can be stored in an airtight container for up to 3 days.

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