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Low-Carb Cucumber Egg Salad with Crispy Bacon

A quick and easy low-carb salad packed with crunchy cucumbers, creamy eggs, and crispy bacon, perfect for busy families.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 large cucumbers, diced Use firm, fresh cucumbers.
  • 4 pieces hard-boiled eggs, chopped Can be prepared the night before.
  • 4 slices crispy bacon, crumbled Cook until very crisp.
  • 1/4 cup mayonnaise For a lighter dressing, swap half with plain Greek yogurt.
  • 1 tablespoon Dijon mustard Adjust based on preference.
  • to taste Salt and pepper Add more seasoning as needed.
  • to taste Fresh dill or chives for garnish (optional) Add right before serving.

Method
 

Preparation
  1. In a large bowl, combine the diced cucumbers, chopped eggs, and crumbled bacon.
  2. In a separate bowl, mix together the mayonnaise, Dijon mustard, salt, and pepper.
  3. Pour the dressing over the cucumber mixture and stir until well combined.
  4. Garnish with fresh dill or chives if desired.
  5. Serve immediately or refrigerate for later.

Notes

For best texture, mix no more than 4–6 hours before serving. Store leftovers in an airtight container for up to 2 days.