Description
Low Carb Cucumber Egg Salad is a refreshing and nutritious dish that combines creamy eggs with crunchy cucumbers for an explosion of flavor. Perfect for summer gatherings or quick lunches, this salad is light yet satisfying. With its vibrant colors and easy preparation, it can elevate any meal while keeping your carb count low. Enjoy it as a delightful side or main dish that’s sure to impress!
Ingredients
Scale
- 4 large eggs
- 1 cup firm cucumbers, diced
- 1/4 cup mayonnaise (preferably avocado oil-based)
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Boil the eggs for 9-12 minutes until hard-boiled. Cool under cold running water and peel.
- Chop the cucumbers into bite-sized pieces.
- In a large bowl, combine diced eggs and chopped cucumbers.
- Gently mix in mayonnaise and Dijon mustard until well-coated.
- Season with salt and pepper to taste.
- Serve immediately or chill in the fridge for 30 minutes to enhance flavors.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 375mg