Keto Cucumber Egg Salad

I’ve been obsessed with this cucumber egg salad lately, and it’s become my go-to lunch when I want something fresh and protein-packed. The combination of crisp Persian cucumbers and creamy hard-boiled eggs tossed with tangy Greek yogurt is so simple yet incredibly satisfying. Trust me, once you try this easy recipe, you’ll be making it on repeat all summer long!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 350-400
• Protein: 28-33 g
• Fat: 18-22 g
• Carbohydrates: 18-22 g

Ingredients

For the salad:

• 6 large hard-boiled eggs, chopped
• 6 Persian cucumbers, diced
• 8 radishes, thinly sliced
• 4 tbsp fresh chives, finely chopped
• 2 tbsp fresh dill, chopped

For the dressing:

• 1/2 cup Fage 5% Greek yogurt
• 2 garlic cloves, freshly minced
• 1 tsp fresh lemon juice
• salt to taste

Step 1: Prepare Fresh Ingredients and Aromatics

• 2 garlic cloves, freshly minced
• 4 tbsp fresh chives, finely chopped
• 2 tbsp fresh dill, chopped
• 6 Persian cucumbers, diced
• 8 radishes, thinly sliced

Mince the garlic cloves finely and set aside.

Chop the fresh chives and dill, keeping them separate so you can layer the flavors—I add the dill at the very end to preserve its delicate, fresh taste.

Dice the Persian cucumbers into bite-sized pieces and thinly slice the radishes.

Have all ingredients prepped and ready before mixing to ensure the salad comes together quickly and the fresh vegetables don't lose their crispness.

Step 2: Make the Yogurt Dressing Base

• 1/2 cup Fage 5% Greek yogurt
• garlic cloves, freshly minced from Step 1
• 1 tsp fresh lemon juice

In a small bowl, whisk together the Greek yogurt, minced garlic, and fresh lemon juice until smooth and well combined.

The lemon juice adds brightness and helps prevent the garlic from being too sharp.

Let this sit for a minute to allow the flavors to meld slightly, which will give the dressing more depth.

Step 3: Combine and Season the Salad

• 6 large hard-boiled eggs, chopped
• diced cucumbers and sliced radishes from Step 1
• chives from Step 1
• yogurt dressing from Step 2
• salt to taste
• fresh dill from Step 1

In a large mixing bowl, combine the chopped hard-boiled eggs, diced cucumbers from Step 1, sliced radishes, and the chives (reserve the dill for now).

Pour the yogurt dressing from Step 2 over the mixture and gently fold everything together until evenly coated.

Season with salt to taste, tasting as you go since the eggs and yogurt already have some richness.

Fold in the fresh dill at the very end—this keeps it bright and prevents it from darkening or becoming mushy.

Step 4: Chill and Serve

Transfer the salad to a serving bowl or individual dishes and refrigerate for at least 30 minutes before serving.

This allows the flavors to marry together and makes the salad more refreshing.

Serve chilled and enjoy immediately for the best texture, as the cucumbers stay crispest within the first few hours.

Keto Cucumber Egg Salad

Delicious Keto Cucumber Egg Salad recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings: 4 servings

Calories: 375

Ingredients Method

Ingredients

  

For the salad

• 6 large hard-boiled eggs, chopped
• 6 Persian cucumbers, diced
• 8 radishes, thinly sliced
• 4 tbsp fresh chives, finely chopped
• 2 tbsp fresh dill, chopped

For the dressing

• 1/2 cup Fage 5% Greek yogurt
• 2 garlic cloves, freshly minced
• 1 tsp fresh lemon juice
• salt to taste

Method

 

1. Mince the garlic cloves finely and set aside. Chop the fresh chives and dill, keeping them separate so you can layer the flavors—I add the dill at the very end to preserve its delicate, fresh taste. Dice the Persian cucumbers into bite-sized pieces and thinly slice the radishes. Have all ingredients prepped and ready before mixing to ensure the salad comes together quickly and the fresh vegetables don't lose their crispness.
2. In a small bowl, whisk together the Greek yogurt, minced garlic, and fresh lemon juice until smooth and well combined. The lemon juice adds brightness and helps prevent the garlic from being too sharp. Let this sit for a minute to allow the flavors to meld slightly, which will give the dressing more depth.
3. In a large mixing bowl, combine the chopped hard-boiled eggs, diced cucumbers from Step 1, sliced radishes, and the chives (reserve the dill for now). Pour the yogurt dressing from Step 2 over the mixture and gently fold everything together until evenly coated. Season with salt to taste, tasting as you go since the eggs and yogurt already have some richness. Fold in the fresh dill at the very end—this keeps it bright and prevents it from darkening or becoming mushy.
4. Transfer the salad to a serving bowl or individual dishes and refrigerate for at least 30 minutes before serving. This allows the flavors to marry together and makes the salad more refreshing. Serve chilled and enjoy immediately for the best texture, as the cucumbers stay crispest within the first few hours.