Description
A refreshing, low-carb egg salad featuring crisp cucumber, savory bacon, and a creamy, tangy dressing, perfect for a healthy and quick meal.
Ingredients
6 large hard-boiled eggs
1 cup diced cucumber
1/2 cup finely chopped celery stalks
4 slices cooked and crumbled bacon
2 tablespoons chopped green onions
1 tablespoon fresh parsley, chopped
1/2 cup mayonnaise
1 tablespoon spicy brown mustard
1/2 teaspoon hot sauce (optional)
1/4 teaspoon paprika
Instructions
Step 1: Prepare the Ingredients: Start by hard boiling the eggs. Place them in a pot, cover with water, and bring to a boil. Once the water boils, remove from heat and cover with a lid for 12 minutes. Then, peel and chop the eggs.
Step 2: Chop the Vegetables: Dice the cucumbers and chop the celery and green onions into bite-sized pieces.
Step 3: Crisp the Bacon: Cook the bacon slices until crispy. Once done, crumble them into small pieces.
Step 4: Make the Dressing: In a small bowl, combine the mayonnaise, spicy brown mustard, and hot sauce (if using). Stir well to combine.
Step 5: Mix the Salad: In a large bowl, combine the chopped eggs, cucumbers, celery, bacon, and green onions. Pour the dressing over the top and mix gently to coat everything evenly.
Step 6: Finish the Salad: Sprinkle the chopped parsley and paprika on top. Stir again and add more bacon bits if desired. Serve immediately or chill for best flavor.
Notes
For the best flavor, allow the salad to chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully. You can also adjust the amount of hot sauce to your preference for more or less spice.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 380mg
