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Keto Salads

Cucumbers And Egg Salad

Whenever I need a quick keto lunch that's both refreshing and satisfying, this cucumber egg salad comes to mind. It combines creamy hard-boiled eggs with crisp cucumbers and tangy dill pickles, all tossed in a simple mayonnaise dressing. Ready in just 30 minutes, it’s a staple in my meal prep rotation.

15 min Prep time 15 min Cook time 30 min Total time 4 Servings 180 Calories
Cucumbers And Egg Salad

Ingredients

  • eggs
  • small seedless cucumbers
  • small dill pickles
  • tablespoons mayonnaise

Instructions

  1. Step 1

    Place the eggs in a saucepan and cover them completely with cold water. Bring the water to a rolling boil, then immediately cover the pan, remove it from the heat, and let the eggs stand in the hot water for 10 to 12 minutes. I find this method yields perfectly set yolks every time. Transfer the eggs to an ice bath to cool quickly, then peel them. Chop each egg into eighths and put them into a medium salad bowl. Cube the seedless cucumbers and dill pickles into bite-sized pieces, adding them to the bowl. Spoon in the mayonnaise and gently fold everything together until well coated. Taste and adjust with a pinch of salt if needed—though the pickles often bring enough saltiness. Refrigerate the salad for at least 30 minutes to meld the flavors and chill it thoroughly. Serve cold as a light meal or side.

Chef's Tip

I always shock the eggs in ice water right after cooking—it not only stops the cooking process but also makes peeling a breeze, especially for farm-fresh eggs.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy it chilled straight from the fridge—no reheating needed.

Variation Tips

For extra protein and crunch, toss in some chopped cooked bacon or a handful of diced celery. If you prefer a tangier dressing, swap half the mayo with sour cream, keeping an eye on the carb count.

Frequently Asked Questions