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.
Notes
This Low Carb Cucumber Egg Salad is best enjoyed cold and is not recommended for reheating. Freezing is also not advised due to the high water content of the cucumber. Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
