Keto Garlic Cucumber Egg Salad

Name: Keto Garlic Cucumber Egg Salad
Total time: 15 min
Cuisine: American
Ingredients: 1 medium cucumber; 2 large eggs; 1 clove garlic, minced; 2 tablespoons milk (unsweetened); 1 tablespoon olive oil; Salt and pepper to taste; Fresh herbs (like dill or parsley) for garnish

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15 minTotal time

easyDifficulty

320kcal / serving

Ingredients

For 1 serving

servings

1 medium cucumber
2 large eggs
1 clove garlic, minced
2 tablespoons milk (unsweetened)
1 tablespoon olive oil
Salt and pepper to taste
Fresh herbs (like dill or parsley) for garnish

Ingredient substitutions

Milk Unsweetened plain yogurt thinned with a little water
Olive oil Avocado oil
Fresh dill or parsley Fresh chives

Nutrition per serving

Estimated values for 1 serving, 320 kcal

Protein15 g

Carbohydrates9 g

Fat25 g

Fiber 1 g · Sugar 5 g · Sodium 360 mg

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This refreshing Keto Garlic Cucumber Egg Salad is a perfect main dish that combines the crispness of cucumbers with the creamy richness of eggs. Infused with garlic and a hint of milk, this salad offers a delightful flavor while keeping your carb count low.

Main Dish American Keto

Steps

Boil the eggs in a pot of water for about 10 minutes until hard-boiled. Cool, peel, and chop them.
While the eggs are boiling, wash and thinly slice the cucumber.
In a mixing bowl, combine the chopped eggs, sliced cucumber, minced garlic, and olive oil.
Pour in the milk and season with salt and pepper. Mix well to combine all ingredients.
Garnish with fresh herbs before serving.

Tips for Keto Garlic Cucumber Egg Salad

Choose a firm cucumber and slice it evenly so each bite stays crisp.
For a creamier texture, mash a small portion of the chopped egg yolks into the dressing before combining.
Serve promptly after mixing; cucumber releases water as it sits and can thin the dressing.