Egg salad is a classic staple—reliable but sometimes a bit plain. Elevate it with crispy bacon and crisp cucumbers for a keto-friendly twist that’s bursting with flavor. This delightful cucumber egg salad with bacon is an irresistible lunch option that’s as satisfying as it is low in carbs.
Why This Salad Works for Keto
Why is this recipe perfect for keto fans? Eggs are keto champions: affordable, protein-rich, and packed with healthy fats. Adding bacon not only introduces smoky, savory notes but also boosts fat content, while cucumbers contribute a refreshing crunch and keep the carb count low. The result is a creamy, crunchy, and flavorful salad that truly keeps you full.
What makes this salad keto-craveable? It’s high protein, low carb, and packed with textures and tastes you’ll love—from smoky bacon to fresh cucumber. Plus, it’s quick to prepare in under 20 minutes, ideal for busy days.
Ingredients and Flavor Boosters
Key ingredients include crunchy cucumbers, perfectly hard-boiled eggs, crispy bacon, no-sugar-added mayonnaise, and a touch of Dijon mustard for zing. Optional enhancements like smoked paprika, chopped chives, or baby dill pickles let you customize the flavor.
Unlike traditional egg salad, which is smooth and predictable, this version delivers a delightful surprise with its crunchy textures and smoky depth — making it a must-have for keto enthusiasts craving variety.
Tips for Best Results
For the best results: ensure your bacon is crispy, avoid overcooking the eggs for bright yolks and smooth texture, remove cucumber seeds to prevent excess moisture, and chill the salad to let flavors meld wonderfully.
Make-Ahead and Serving Suggestions
This recipe also shines as meal prep. Made ahead, it tastes even better after resting, and keeps well for up to three days in the fridge (just stir before serving). Remember to skip freezing since mayonnaise doesn’t freeze well.
Try serving it in butter or romaine lettuce cups, stuffed into avocado halves, alongside keto cheese crisps or seed crackers, or dolloped on cucumber slices for elegant keto hors d’oeuvres. It’s versatile enough for brunch, lunch, snacks, or even a satisfying late-night bite.
Next time eggs are on hand, turn to this keto cucumber egg salad with bacon for a fuss-free, flavorful meal that always delivers.
Cucumber Egg Salad with Bacon
Equipment
- medium saucepan
- Mixing bowl
- Skillet
- Cutting board
- Chef’s knife
- colander or slotted spoon
Ingredients
For the cucumber egg salad
- 8 large eggs hard-boiled and cooled
- 6 slices bacon no-sugar-added, cooked crisp and crumbled
- 1 medium English cucumber seeds scooped out and finely chopped
- 2 tablespoons fresh chives finely chopped, plus more to garnish (optional)
For the creamy dressing
- 1/2 cup mayonnaise no-sugar-added, preferably avocado oil based
- 1 tablespoon Dijon mustard check for no added sugar
- 2 tablespoons sour cream full-fat
- 1 teaspoon lemon juice freshly squeezed, optional
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika optional, plus more to garnish
- 1/4 teaspoon fine sea salt or to taste
- 1/8 teaspoon black pepper freshly ground, or to taste
For serving (optional)
- 8 leaves romaine or butter lettuce for lettuce cups
- 2 large avocados halved and pitted
Instructions
- Place the eggs in a medium saucepan, cover with cold water by about one inch, bring to a gentle boil, then turn off the heat, cover, and let sit for about ten minutes before transferring the eggs to an ice bath to cool completely.
- While the eggs cook and cool, cook the bacon in a skillet over medium heat until crisp, then transfer to a paper towel lined plate to drain and cool before crumbling.
- Prepare the cucumber by slicing it in half lengthwise, scraping out the seeds with a spoon, and finely chopping the remaining flesh, then gently pat the chopped cucumber dry with a clean towel to remove excess moisture.
- In a mixing bowl whisk together the mayonnaise, Dijon mustard, sour cream, lemon juice, garlic powder, smoked paprika, salt, and black pepper until smooth and well combined.
- Peel the cooled eggs, chop them into bite sized pieces, and add them to the bowl with the dressing along with the chopped cucumber, crumbled bacon, and chopped chives.
- Gently fold the mixture together until the eggs, bacon, and cucumber are evenly coated with the creamy dressing, then taste and adjust the seasoning with additional salt, pepper, or smoked paprika as desired.
- Cover and chill the cucumber egg salad for at least thirty minutes to allow the flavors to meld, or refrigerate for up to three days, stirring before serving.
- Serve the salad mounded into lettuce leaves, spooned into avocado halves, or alongside your favorite keto friendly crackers or cucumber slices, garnishing with extra chives and a pinch of smoked paprika if desired.
Notes
Nutrition
