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Low-Carb Cucumber Egg Salad with Crispy Bacon

A healthy and delicious low-carb salad featuring boiled eggs, crunchy cucumber, and crispy bacon, perfect for a snack or light meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large large eggs, boiled and chopped Make sure your eggs are fully boiled but not overcooked to avoid a rubbery texture.
  • 1 cup cucumber, diced Use fresh cucumbers for the best crunch and flavor.
  • 4 slices crispy bacon, chopped Add crispy bacon just before serving to maintain its crunch.
Dressing
  • 1/4 cup mayonnaise Consider using flavored mayonnaise for added taste.
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste
  • Fresh herbs (optional, e.g., dill or chives) Experiment with different herbs like parsley or basil.

Method
 

Preparation
  1. In a large bowl, combine chopped boiled eggs, diced cucumber, and chopped crispy bacon.
  2. In a separate small bowl, mix together mayonnaise, Dijon mustard, salt, and pepper.
  3. Pour the dressing over the egg mixture and gently mix until well combined.
  4. Adjust seasoning if needed and stir in fresh herbs if desired.
  5. Serve chilled or at room temperature.

Notes

This salad can be served on its own, in lettuce wraps, with whole grain crackers, or on a bed of greens. Garnish with extra herbs for color and flavor. Store in an airtight container in the refrigerator for 3 to 5 days for best freshness.