Description
Low carb cucumber egg salad is a refreshing and flavorful dish packed with fresh vegetables, hard-boiled eggs, crispy bacon, and a spicy mayo dressing. It’s the perfect meal for a keto or low-carb diet, offering a satisfying crunch and creamy texture in every bite.
Ingredients
Scale
- 6 hard-boiled eggs
- 1 cucumber, chopped
- 3 celery stalks, chopped
- 6 slices bacon, cooked and crumbled
- 2 green onions, chopped
- 1/4 cup fresh parsley, chopped
- 1/3 cup mayonnaise
- 1 tbsp spicy brown mustard
- 1 tsp hot sauce (optional)
- 1 tsp paprika
Instructions
- Boil the eggs by placing them in a pot of water, bringing it to a boil, then turning off the heat, covering the pot, and setting the timer for 12 minutes. Peel and chop the eggs.
- Chop the cucumber and celery into small pieces. Slice the green onions.
- Cook the bacon until crispy, then crumble it into small pieces.
- In a bowl, mix together mayonnaise, spicy brown mustard, and hot sauce (if using) to make the dressing.
- In a large bowl, combine the chopped eggs, cucumber, celery, bacon, and green onions.
- Pour the dressing over the salad ingredients and stir until everything is well coated.
- Garnish with fresh parsley and paprika. Top with extra bacon crumbles if desired.
- Serve immediately or refrigerate for later.
Notes
- For perfectly boiled eggs, use the stovetop method or Instant Pot for easy cooking.
- If you don’t like spicy foods, you can omit the hot sauce or reduce the amount of spicy mustard.
- This salad can be stored in an airtight container in the refrigerator for up to 4 days. It’s not suitable for freezing.
- Add avocado for extra creaminess or substitute the mayo with Greek yogurt for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 180mg