This egg salad with cucumber slices is a light yet filling dish that’s perfect for breakfast, a quick snack, or even a low-carb appetizer. Creamy eggs paired with crunchy cucumbers make for a delicious, high-protein meal with a refreshing twist.
- Total Cooking Time: 10 minutes
- Prep Time: 10 minutes
- Servings: 2
Contents
Ingredients
- 3 hard-boiled eggs, chopped
- 1 tbsp mayonnaise or Greek yogurt
- ½ tsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder (optional)
- 1 tbsp fresh chives or parsley, chopped
- 1 tsp lemon juice (optional, for brightness)
- 1 medium cucumber, sliced into rounds
Instructions
-
Prepare the eggs:
- Peel and chop the hard-boiled eggs into small pieces.
-
Mix the egg salad:
- In a bowl, combine chopped eggs, mayonnaise (or Greek yogurt), Dijon mustard, salt, black pepper, garlic powder, and lemon juice. Mix well.
- Stir in fresh chives or parsley for extra flavor.
-
Assemble the bites:
- Arrange cucumber slices on a serving plate.
- Spoon the egg salad onto each slice.
-
Serve & enjoy:
- Garnish with extra herbs and serve immediately!
Nutritional Information (per serving)
- Calories: 180
- Protein: 12 g
- Fats: 13 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Sugar: 2 g
Vitamins & Benefits
- Eggs: High in protein and healthy fats for sustained energy.
- Cucumbers: Hydrating and rich in antioxidants.
- Greek Yogurt (if used): Adds probiotics for gut health.
Did you know? Cucumbers are 96% water, making them one of the most hydrating vegetables you can eat!
Storage Tips
- Refrigerate: Store egg salad in an airtight container for up to 2 days.
- Assemble fresh: For the best texture, assemble cucumber slices just before serving.
FAQ
Can I make this dairy-free?
Yes! Use dairy-free mayo or avocado instead of Greek yogurt.
What other toppings can I add?
Try adding smoked salmon, sliced cherry tomatoes, or avocado for extra flavor.
Can I serve this in a different way?
Absolutely! You can enjoy the egg salad in lettuce wraps or on whole-grain crackers.
