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–+ servings
Low Carb Cucumber Egg Salad

Low Carb Cucumber Egg Salad for a Refreshing Keto Lunch

This Low Carb Cucumber Egg Salad combines creamy eggs with crunchy cucumbers for a refreshing and healthy lunch option.
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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: Keto
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 4 large Eggs Boil until hard
  • 2 cups Cucumber Diced, fresh, firm
For the Creaminess
  • 1/2 cup Mayonnaise Full-fat or avocado mayo
  • 1 tablespoon Dijon Mustard For tanginess
For the Flavor
  • 1 tablespoon Fresh Dill Chopped, fresh preferred
  • 1 tablespoon Lemon Juice Fresh juice is ideal
  • 1 teaspoon Salt To taste
  • 1 teaspoon Pepper To taste

Equipment

  • Pot
  • Mixing Bowl
  • Colander
  • spatula
  • airtight container

Method
 

Preparation Steps
  1. Boil the eggs in a pot of water for about 9-12 minutes.
  2. Transfer the cooked eggs to ice water for 5 minutes to cool.
  3. Dice cucumbers and drain excess water in a colander.
  4. Chop the cooled eggs and combine them with the cucumbers in a mixing bowl.
  5. Stir in mayonnaise until well coated.
  6. Add Dijon mustard, dill, lemon juice, salt, and pepper to the mixture.
  7. Cover and refrigerate for at least 30 minutes.
  8. Serve chilled and enjoy!

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 5gProtein: 8gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 210mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 300IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

For optimal freshness, keep diced cucumbers separate until serving.

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