Description

This bold and refreshing low-carb salad features chopped eggs, crispy bacon, crunchy cucumber, and celery tossed in a creamy, spicy mustard dressing. It’s perfect for keto lunches, summer picnics, or quick meal prep.

Ingredients

Scale

6 hardboiled eggs, chopped
1 medium cucumber, chopped
3 celery stalks, chopped
6 slices bacon, cooked and crumbled
2 green onions, chopped
¼ cup (60 ml) fresh parsley, chopped
⅓ cup (80 ml) mayonnaise
1 tablespoon (15 ml) spicy brown mustard
1 teaspoon (5 ml) hot sauce
1 teaspoon (5 ml) paprika

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Instructions

Gently mix chopped eggs and cucumber in a large bowl.
Add celery, bacon, and green onions. Toss lightly.
In a separate bowl, whisk together mayonnaise, mustard, and hot sauce until smooth.
Pour the dressing over the salad and stir gently to combine.
Add chopped parsley and paprika. Mix again.
Garnish with extra bacon or parsley. Serve immediately or chill for later.

Notes

Chill hardboiled eggs before chopping for neater results.

Stir gently to maintain texture.

Add the dressing just before serving if making ahead.

Adjust spiciness with more hot sauce or cayenne.

Substitute mayo with Greek yogurt or avocado mayo for a lighter version.

For a vegetarian option, omit the bacon or use a plant-based alternative.

Prep Time: 10 minutes
Cook Time: 0 minutes (assuming eggs and bacon are pre-cooked)
Category: Salad, Lunch
Method: No-cook
Cuisine: American