Low Carb Cucumber Egg Salad Recipe

There are some recipes that just instantly transport you to a sunny day, and this Low Carb Cucumber Egg Salad is definitely one of them. The first time I made this, I was looking for a lighter, more refreshing take on the classic egg salad, something that wouldn’t feel heavy but would still be satisfying for a keto-friendly lunch. My family, who can sometimes be skeptical of “healthy” versions of their favorites, absolutely devoured it! The crisp crunch of the cucumber paired with the creamy, perfectly seasoned eggs was an instant hit. My husband, who usually reaches for a sandwich, loved it in lettuce cups, and even my picky eater son admitted it was “surprisingly good.” It’s since become a staple in our meal prep rotation, especially during warmer months. It’s not just a recipe; it’s a little bite of sunshine that’s good for you too!

What Makes This Low Carb Cucumber Egg Salad a Must-Try?

This isn’t just another egg salad recipe; it’s a carefully crafted dish designed for flavor, health, and satisfaction. The magic lies in its simplicity and the smart combination of ingredients that work together to create something truly special.

First and foremost, the “low carb” aspect is a huge draw for anyone following a ketogenic, low-carb, or diabetic-friendly lifestyle. Traditional egg salad, while generally low in carbs, can sometimes be paired with high-carb breads or crackers. This recipe focuses on the salad itself as the star, encouraging low-carb serving methods that keep your carb count in check without sacrificing enjoyment. Eggs are a powerhouse of protein and healthy fats, making them a perfect base for a filling low-carb meal.

The inclusion of cucumber is a game-changer. It elevates the humble egg salad from a creamy, one-note dish to a multi-textured experience. The cucumber provides an incredibly refreshing crunch and a burst of coolness that beautifully contrasts the richness of the eggs and mayonnaise. This isn’t just about texture; cucumber also adds a subtle, clean flavor that lightens the entire dish, making it feel less heavy and more invigorating. Furthermore, cucumbers are incredibly hydrating and low in calories and carbs, adding bulk and nutrients without derailing your dietary goals.

Beyond the star ingredients, the seasonings play a crucial role. We’re not just throwing in salt and pepper; we’re building layers of flavor with Dijon mustard for a tangy kick, fresh dill for its unmistakable herbaceous aroma, and a hint of lemon juice to brighten everything up. These elements transform a simple mixture into a gourmet-tasting salad.

This recipe is also incredibly versatile. While delicious on its own, it serves as a fantastic base for various additions and serving styles. Whether you’re looking for a quick lunch, a light dinner, a satisfying snack, or an elegant appetizer for a gathering, this Low Carb Cucumber Egg Salad fits the bill. It’s easy to scale up or down, and it stores well, making it ideal for meal prepping.

Finally, it’s just downright delicious. The combination of creamy, savory, tangy, and crunchy is a symphony of flavors and textures that will leave your taste buds happy. It’s a recipe that proves healthy eating doesn’t have to be boring or restrictive. It’s satisfying, refreshing, and packed with goodness – a true culinary win!

Ingredients for Your Refreshing Low Carb Cucumber Egg Salad

To create this delightful and healthy salad, you’ll need a few key ingredients. Opting for fresh, high-quality components will significantly enhance the final flavor and texture.

• Large Eggs: 8
  • Why: The star protein of the dish. Use good quality, fresh eggs for the best flavor and texture. Pasture-raised eggs often have richer yolks.
• English Cucumber: 1 medium (about 10-12 inches long), or 2 smaller Persian cucumbers
  • Why: English cucumbers have thinner skin (no peeling needed if you prefer) and fewer, smaller seeds than regular slicing cucumbers, resulting in less bitterness and a less watery salad. Persian cucumbers offer a similar benefit with a great crunch.
• Mayonnaise: 1/2 cup (120g)
  • Why: Provides creaminess and healthy fats. Choose a high-quality mayonnaise made with avocado oil or olive oil for the best low-carb option. Ensure it has no added sugars.
• Dijon Mustard: 2 teaspoons
  • Why: Adds a tangy, complex flavor that cuts through the richness of the eggs and mayo. It offers a more sophisticated flavor than yellow mustard.
• Fresh Dill: 2 tablespoons, chopped (or 2 teaspoons dried dill)
  • Why: Fresh dill is highly recommended for its bright, herbaceous flavor that pairs exceptionally well with both eggs and cucumber. Dried dill can be used in a pinch, but fresh makes a noticeable difference.
• Fresh Chives or Green Onion: 2 tablespoons, finely chopped
  • Why: Adds a mild, fresh oniony bite without being overpowering. Chives are more delicate, while green onions (scallions) offer a slightly stronger flavor. Use the green parts primarily.
• Lemon Juice: 1 teaspoon, freshly squeezed
  • Why: Brightens all the flavors and adds a touch of acidity, balancing the creaminess of the mayonnaise.
• Salt: 1/2 teaspoon, or to taste
  • Why: Enhances all the other flavors. Use sea salt or kosher salt for better flavor than table salt.
• Black Pepper: 1/4 teaspoon, freshly ground, or to taste
  • Why: Adds a gentle warmth and spice. Freshly ground pepper has a more potent and complex aroma.
• Optional: Celery Rib: 1 small, finely diced
  • Why: For those who love an extra layer of crunch and a classic egg salad flavor note. Ensure it’s diced very finely.
• Optional: Paprika or Smoked Paprika: A pinch for garnish
  • Why: Adds a touch of color and a subtle smoky or sweet flavor, depending on the type used.

Step-by-Step Instructions to Craft the Perfect Salad

Follow these instructions carefully to achieve an egg salad that is perfectly textured and bursting with flavor. The key is in the details, like properly cooking the eggs and prepping the cucumber to avoid a watery salad.

1. Prepare the Hard-Boiled Eggs:
   • Place the 8 large eggs in a single layer in a saucepan. Add cold water to cover the eggs by at least 1 inch.
   • Bring the water to a rolling boil over high heat.
   • Once boiling, immediately cover the pan, remove it from the heat, and let the eggs sit in the hot water for 10-12 minutes for perfectly set yolks (10 minutes for slightly softer, 12 for very firm).
   • While the eggs are cooking, prepare an ice bath: a large bowl filled with ice and cold water.
   • Once the cooking time is up, immediately transfer the eggs from the hot water to the ice bath using a slotted spoon. Let them cool completely in the ice bath for at least 10-15 minutes. This stops the cooking process and makes them easier to peel.
   • Peel the cooled eggs. The fresher the eggs, sometimes the harder they are to peel. Tapping them all over and peeling under cool running water can help.
2. Prepare the Cucumber:
   • While the eggs are cooling, prepare your cucumber. Wash the English cucumber thoroughly. You can leave the skin on for extra fiber and color, or peel it if you prefer. If using Persian cucumbers, the skin is tender enough to leave on.
   • Dice the cucumber into small, uniform pieces (about 1/4 to 1/2 inch). A consistent size ensures a pleasant texture in every bite.
   • Crucial Step: Place the diced cucumber in a colander set over a bowl. Sprinkle lightly with a pinch of salt (about 1/4 teaspoon, separate from the recipe’s main salt). Toss gently and let it sit for 15-20 minutes. The salt will draw out excess moisture from the cucumber, preventing your egg salad from becoming watery.
   • After 15-20 minutes, gently pat the cucumber dry with paper towels to remove the released moisture and excess salt. Set aside.
3. Chop the Eggs:
   • Once the eggs are peeled and completely cool, roughly chop them. You can do this with a knife on a cutting board, or use an egg slicer (slicing once horizontally, then once vertically) for more uniform pieces. Aim for bite-sized pieces, not too fine and not too chunky. Some prefer a mix of textures, with some yolks mashed finer and whites left chunkier.
4. Combine the Dressing Ingredients:
   • In a medium to large mixing bowl (large enough to hold all ingredients), combine the 1/2 cup of mayonnaise, 2 teaspoons of Dijon mustard, 1 teaspoon of freshly squeezed lemon juice, the remaining 1/2 teaspoon of salt (adjust later if needed), and 1/4 teaspoon of black pepper.
   • Whisk these ingredients together until smooth and well combined. This ensures the seasonings are evenly distributed before adding the main components.
5. Add Herbs and Aromatics:
   • Stir the 2 tablespoons of chopped fresh dill and 2 tablespoons of chopped fresh chives (or green onion) into the mayonnaise mixture. If you’re using dried dill, add it here as well.
6. Combine All Ingredients:
   • Gently add the chopped hard-boiled eggs and the drained, patted-dry diced cucumber to the bowl with the dressing.
   • If using, add the finely diced celery rib now.
   • Using a rubber spatula or a large spoon, gently fold all the ingredients together until the eggs and cucumber are evenly coated with the dressing. Be careful not to overmix, as this can make the eggs mushy.
7. Taste and Adjust Seasoning:
   • Give the egg salad a taste. Adjust salt, pepper, or even a tiny bit more lemon juice if needed. Sometimes a little more dill can brighten it up further. The flavors will meld more as it chills.
8. Chill Before Serving (Recommended):
   • Cover the bowl with plastic wrap or transfer the egg salad to an airtight container.
   • Refrigerate for at least 30 minutes before serving. This allows the flavors to meld together beautifully and the salad to chill, making it even more refreshing.
9. Serve:
   • When ready to serve, give the salad a gentle stir. Garnish with a pinch of paprika or smoked paprika, or a little extra fresh dill or chives, if desired. See “How to Serve” section for delicious low-carb ideas.

Nutrition Facts

This recipe makes approximately 4 generous servings. Nutritional information is an estimate and can vary based on specific ingredient brands and exact quantities used.

• Servings: 4
• Calories per serving (approximate): 280-320 kcal

Breakdown per serving (estimated):

• Net Carbs: 3-5g
• Protein: 14-16g
• Fat: 22-26g
• Fiber: 1-2g

Disclaimer: These values are estimates. For precise nutritional information, it’s best to use a nutrition calculator with your exact ingredients and quantities.
This salad is an excellent source of protein and healthy fats, fitting well within a low-carb or ketogenic dietary framework. The cucumbers add minimal carbs but contribute valuable micronutrients and fiber.

Preparation Time

Understanding the time commitment helps in planning your meal.

• Active Preparation Time: 20-25 minutes (This includes dicing cucumber, chopping eggs, mixing ingredients)
• Egg Cooking & Cooling Time: 25-30 minutes (10-12 minutes cooking, 15-20 minutes cooling in ice bath)
• Cucumber Draining Time: 15-20 minutes (This can be done while eggs are cooking/cooling)
• Chilling Time (Recommended): At least 30 minutes
• Total Time (Including Chilling): Approximately 1 hour 15 minutes to 1 hour 30 minutes (much of this is passive time)

You can streamline this by hard-boiling eggs in advance.

How to Serve Your Low Carb Cucumber Egg Salad

This versatile salad can be enjoyed in numerous delicious and low-carb ways. Here are some ideas to inspire you:

• Lettuce Wraps:
  • Use large, crisp lettuce leaves like Bibb, romaine, or iceberg as a fresh, crunchy “wrap.” This is a classic low-carb choice.
• Stuffed Avocados:
  • Halve avocados, remove the pit, and generously fill the cavity with the egg salad. This adds extra healthy fats and makes for a very satisfying meal.
• Cucumber Boats:
  • Halve a cucumber lengthwise, scoop out the seeds to create a “boat,” and fill it with the egg salad. Double the cucumber goodness!
• Bell Pepper Scoops:
  • Cut bell peppers (any color) into scoop-like pieces or halve mini bell peppers and use them as edible vessels for the salad.
• On Low-Carb Crackers or Bread:
  • Serve with your favorite keto-friendly crackers (seed-based or almond flour crackers are great) or on a slice of toasted low-carb bread.
• As a Side Dish:
  • Serve a scoop alongside grilled chicken, fish, or steak for a complete and balanced low-carb meal.
• Celery Sticks:
  • Use sturdy celery sticks as dippers for a crunchy, refreshing snack.
• In a Tomato:
  • Hollow out a ripe tomato and stuff it with the egg salad for an attractive and tasty presentation.
• Simple Salad Topper:
  • Add a scoop on top of a bed of mixed greens for an enhanced salad experience.
• Straight from the Bowl:
  • Honestly, it’s delicious enough to enjoy with just a fork!

Additional Tips for Egg Salad Perfection

To make your Low Carb Cucumber Egg Salad truly outstanding, consider these extra tips:

1. Don’t Overcook the Eggs: Overcooked eggs get that dreaded greenish-gray ring around the yolk and can have a rubbery texture. Stick to the 10-12 minute mark after bringing to a boil and removing from heat, followed by an immediate ice bath. This ensures tender whites and creamy, bright yellow yolks.
2. Thoroughly Dry the Cucumber: This cannot be stressed enough! Salting and patting dry the cucumber is crucial. Excess moisture will make your egg salad watery and dilute the flavors. Take the extra few minutes for this step; it makes a huge difference in the final consistency.
3. Use High-Quality Mayonnaise: Since mayonnaise is a primary component of the dressing, its quality significantly impacts the taste. Opt for a full-fat mayonnaise, preferably one made with avocado oil or olive oil, and check the label to ensure it’s sugar-free to keep it truly low-carb. The creaminess and flavor of good mayo elevate the salad.
4. Fresh Herbs are Best: While dried dill can be used, fresh dill and fresh chives (or green onions) impart a much brighter, more vibrant flavor. If you have access to them, always choose fresh. Chop them finely just before adding to the salad to release their aromatic oils.
5. Allow Flavors to Meld: While you can eat the egg salad immediately, it tastes even better after chilling in the refrigerator for at least 30 minutes, or even a few hours. This allows the flavors of the dressing, herbs, cucumber, and eggs to meld together, creating a more cohesive and delicious taste experience.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about this Low Carb Cucumber Egg Salad recipe:

1. Q: How long can I store this Low Carb Cucumber Egg Salad?
   • A: When stored properly in an airtight container in the refrigerator, this egg salad should last for 3-4 days. Due to the cucumber, it’s best enjoyed within the first couple of days for optimal crunch and freshness. Ensure your refrigerator is at or below 40°F (4°C).
2. Q: Can I make this recipe ahead of time?
   • A: Yes, absolutely! This is a great recipe for meal prep. You can make it a day in advance. The flavors actually meld and improve over time. However, the cucumber might lose a tiny bit of its crispness after the second day, but it will still be delicious. If making several days ahead, you could consider adding the prepped (salted and dried) cucumber just before serving to maintain maximum crunch.
3. Q: My egg salad turned out watery. What did I do wrong?
   • A: The most common culprit for watery egg salad, especially in this recipe, is excess moisture from the cucumber. It’s crucial to salt the diced cucumber, let it sit to draw out water, and then pat it thoroughly dry with paper towels before adding it to the salad. Also, ensure your eggs are completely cooled before chopping and mixing, as warm eggs can sometimes contribute to a runnier consistency.
4. Q: Can I use different herbs or seasonings?
   • A: Definitely! While dill and chives are classic pairings, feel free to experiment. Fresh parsley, tarragon, or even a pinch of curry powder or smoked paprika mixed into the dressing can add interesting flavor dimensions. You could also try different mustards, like a grainy mustard or a spicy brown mustard, for a variation in tang.
5. Q: Is this recipe suitable for a ketogenic diet?
   • A: Yes, this recipe is very well-suited for a ketogenic diet. Eggs are rich in protein and fat, mayonnaise (especially avocado or olive oil-based) provides healthy fats, and cucumbers are very low in carbohydrates. By serving it with low-carb options like lettuce wraps or on its own, it fits perfectly into keto macros. Always check the carb count of your specific mayonnaise brand.

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