Low Carb Cucumber Egg Salad is a refreshing, light, and incredibly satisfying dish that’s perfect for a healthy meal or snack. This recipe offers a delightful twist on a classic, focusing on crisp textures and a creamy, flavorful dressing, making it a go-to for anyone seeking nutritious and delicious options.
Key Ingredients for Low Carb Cucumber Egg Salad
- 6 large hard-boiled eggs, peeled and chopped
- 1 large cucumber, finely diced and seeds removed
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh dill (or 1 tablespoon dried dill)
- 1/2 cup mayonnaise (full-fat recommended for best flavor and texture)
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt and freshly ground black pepper to taste
- Optional: A pinch of celery seed for an extra layer of flavor
How to Make Low Carb Cucumber Egg Salad
This Low Carb Cucumber Egg Salad is remarkably easy to make, delivering a burst of fresh flavor and satisfying creaminess without the carbs. With a preparation time of just 15 minutes, it’s an ideal, quick, and delicious option for lunches, light dinners, or a healthy snack.
Step-by-Step Instructions
Prepare the Eggs: Ensure your hard-boiled eggs are completely cooled and peeled. Finely chop them into bite-sized pieces. You can use a knife for this or a handy egg slicer for an even chop. Place the chopped eggs into a medium-sized mixing bowl.
Prepare the Cucumber: Wash the cucumber thoroughly. For this recipe, it’s best to remove the seeds to prevent excess moisture from making the salad watery. You can do this by cutting the cucumber in half lengthwise and scooping out the seeds with a spoon, or by peeling the cucumber, slicing it in half lengthwise, and then dicing it. Aim for a fine dice that is similar in size to your chopped eggs. Add the diced cucumber to the bowl with the eggs.
Add Aromatics and Herbs: Finely chop the red onion. The smaller the dice, the more evenly the flavor will distribute throughout the salad. If you’re not a fan of raw onion, you can soak the chopped onion in cold water for about 10 minutes and then drain it well to mellow its flavor. Add the chopped red onion to the bowl. Next, finely chop the fresh dill. If using dried dill, measure out one tablespoon. Add the dill to the mixture.
Prepare the Dressing: In a separate small bowl or directly on top of the egg and cucumber mixture, combine the mayonnaise, Dijon mustard, and apple cider vinegar. Whisk these ingredients together until they are well combined and smooth. The Dijon mustard adds a lovely tang, while the apple cider vinegar provides a touch of acidity that brightens the flavors.
Combine and Season: Gently fold the dressing into the egg and cucumber mixture. You want to ensure everything is coated in the creamy dressing without mashing the eggs completely. Season generously with salt and freshly ground black pepper to your taste. Stir in a pinch of celery seed if you are using it for an extra depth of flavor.
Chill and Serve: For the best flavor, cover the bowl and refrigerate the Low Carb Cucumber Egg Salad for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Serve chilled on its own, in lettuce cups, or with your favorite low-carb crackers or vegetable sticks.
Why You’ll Love This Low Carb Cucumber Egg Salad
You’ll adore this Low Carb Cucumber Egg Salad for its incredibly refreshing crunch and satisfying, creamy texture, a welcome departure from richer, carb-heavy versions. It’s a budget-friendly hero for your kitchen, allowing you to create a delicious, wholesome meal far more affordably than picking up a pre-made option. The vibrant dill and tangy mustard create a flavor profile that’s both comforting and exciting, making every bite a delight.
This dish transforms simple ingredients into something truly special, offering a delightful tang and herbaceous note that will have you reaching for seconds. It’s a fantastic alternative to traditional potato salad, providing a lighter, guilt-free indulgence that doesn’t compromise on taste. So, ditch the usual and give this vibrant, flavor-packed Low Carb Cucumber Egg Salad a try – your taste buds (and your waistline) will thank you!
Storing and Reheating Tips
Storing Leftovers:
To store leftover Low Carb Cucumber Egg Salad, transfer it to an airtight container. Ensure it is well-sealed to maintain freshness. Refrigerate the salad immediately. It will stay fresh and delicious for up to 3 to 4 days in the refrigerator. The key is to keep it cold to prevent spoilage and maintain optimal texture.
Reheating and Freezing:
This Low Carb Cucumber Egg Salad is best enjoyed cold and is not recommended for reheating, as the texture of the eggs and cucumber can become mushy. Freezing is also not advised, as the high water content of the cucumber can lead to a watery and unpleasant texture upon thawing. For the best experience, prepare the amount you plan to consume within a few days and enjoy it fresh.
Final Thoughts
This Low Carb Cucumber Egg Salad is a testament to how simple ingredients can create something truly delightful and healthy. Encourage yourself to whip up a batch this week for a quick and nourishing meal that everyone will enjoy.
Low Carb Cucumber Egg Salad
Ingredients
Method
- Ensure your hard-boiled eggs are completely cooled and peeled. Finely chop them into bite-sized pieces. You can use a knife for this or a handy egg slicer for an even chop. Place the chopped eggs into a medium-sized mixing bowl.6 large hard-boiled eggs
- Wash the cucumber thoroughly. For this recipe, it’s best to remove the seeds to prevent excess moisture from making the salad watery. You can do this by cutting the cucumber in half lengthwise and scooping out the seeds with a spoon, or by peeling the cucumber, slicing it in half lengthwise, and then dicing it. Aim for a fine dice that is similar in size to your chopped eggs. Add the diced cucumber to the bowl with the eggs.1 large cucumber
- Finely chop the red onion. The smaller the dice, the more evenly the flavor will distribute throughout the salad. If you’re not a fan of raw onion, you can soak the chopped onion in cold water for about 10 minutes and then drain it well to mellow its flavor. Add the chopped red onion to the bowl. Next, finely chop the fresh dill. If using dried dill, measure out one tablespoon. Add the dill to the mixture.1/4 cup red onion, 1/4 cup fresh dill
- In a separate small bowl or directly on top of the egg and cucumber mixture, combine the mayonnaise, Dijon mustard, and apple cider vinegar. Whisk these ingredients together until they are well combined and smooth. The Dijon mustard adds a lovely tang, while the apple cider vinegar provides a touch of acidity that brightens the flavors.1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon apple cider vinegar
- Gently fold the dressing into the egg and cucumber mixture. You want to ensure everything is coated in the creamy dressing without mashing the eggs completely. Season generously with salt and freshly ground black pepper to your taste. Stir in a pinch of celery seed if you are using it for an extra depth of flavor.salt, freshly ground black pepper, A pinch celery seed
- For the best flavor, cover the bowl and refrigerate the Low Carb Cucumber Egg Salad for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Serve chilled on its own, in lettuce cups, or with your favorite low-carb crackers or vegetable sticks.