Cucumber Egg Salad with Bacon

This keto-friendly cucumber egg salad with bacon combines creamy hard-boiled eggs, smoky crisp bacon, and crunchy cucumber in a satisfying, low-carb dish that comes together in minutes. A rich mayonnaise and Dijon dressing ties everything together, while optional smoked paprika and chives add extra flavor and color. Serve it in lettuce cups, avocado halves, or on cucumber slices for an easy lunch, snack, or light dinner that keeps you full and energized while staying firmly within keto macros.

Course Brunch, Dinner, Lunch, Snack

Cuisine American, Keto, Low Carb

Keyword bacon egg salad, cucumber egg salad, easy keto lunch, keto egg salad, low carb salad

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 340kcal

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

For the best texture, avoid overcooking the eggs so the yolks stay bright and creamy, and always cook the bacon until very crisp so it stays crunchy once mixed into the salad. Removing the cucumber seeds and patting the chopped cucumber dry helps prevent the salad from becoming watery as it chills. This salad is excellent for meal prep and can be stored in an airtight container in the refrigerator for up to three days, but it should not be frozen because mayonnaise based dressings can separate. To keep carbs low, be sure to use no sugar added bacon, mayonnaise, and mustard, and pair the salad with keto friendly options like lettuce cups, avocado halves, or low carb seed crackers.

Nutrition