Description
This Low Carb Cucumber Egg Salad combines refreshing cucumbers and creamy eggs, perfect for a keto-friendly meal.
Ingredients
Scale
- 4 large Eggs (hard-boiled)
- 1 medium Cucumber (diced, preferably English or Persian)
- 1/2 cup Mayonnaise (or avocado mayo)
- 1 tablespoon Dijon Mustard (or yellow mustard)
- 1 tablespoon Fresh Dill (or fresh parsley if unavailable)
- 1 tablespoon Lemon Juice (freshly squeezed)
- to taste Salt
- to taste Pepper
- 4 leaves Lettuce Leaves (to use as wraps)
- 1 box Low-Carb Crackers
- 2 cups Mixed Greens
Instructions
- Hard-Boil Eggs: Cook eggs in boiling water for 10-12 minutes. Cool in ice water, then peel.
- Prep Cucumber: Dice finely, pat dry to reduce moisture.
- Mix Ingredients: Combine eggs, cucumber, mayonnaise, mustard, dill, lemon juice, salt, and pepper in a bowl. Stir gently.
- Chill & Serve: Refrigerate for at least 30 minutes. Serve in lettuce cups or cold.
Notes
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 370 mg
Keywords: Low Carb Cucumber Egg