Description
A simple, refreshing egg salad served on cucumber slices instead of bread.
Ingredients
Scale
- 6 large eggs
- 1 medium cucumber
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/4 cup chopped celery
- 2 tablespoons chopped fresh dill
- Salt to taste
- Black pepper to taste
Instructions
- Place eggs in a saucepan and cover with cold water. Bring water to a boil, then remove from heat, cover, and let stand for 10 minutes.
- Drain hot water and immediately cover eggs with ice water. Let cool completely, then peel and chop the eggs.
- Slice the cucumber into 1/2-inch thick rounds.
- In a medium bowl, combine the chopped eggs, mayonnaise, Dijon mustard, apple cider vinegar, celery, and dill.
- Mix gently until just combined. Do not overmix.
- Season with salt and pepper to your taste.
- Spoon the egg salad mixture onto the cucumber slices before serving.
Notes
- For a tangier flavor, use full-fat mayonnaise.
- You can substitute fresh chives for dill if preferred.
- Chill the salad for at least 30 minutes before serving for best flavor.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 22
- Saturated Fat: 5
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 1
- Protein: 12
- Cholesterol: 375
Keywords: low carb, cucumber, egg salad, keto, no bread, light lunch