Anti-Inflammatory Creamy Cucumber Bacon & Hard-Boiled Egg Salad

Crisp, cooling cucumbers meet rich hard-boiled eggs and savory, smoky bacon in this vibrant Anti-Inflammatory Creamy Cucumber Bacon & Hard-Boiled Egg

Equipment

• Medium Saucepan: Boils eggs evenly to produce tender whites and rich, jammy yolks.
• Cast Iron or Heavy Skillet: Renders bacon fat slowly to achieve an even, shatteringly crisp crunch.
• Colander: Drains excess liquid from sliced cucumbers to preserve a rich dressing consistency.
• Large Mixing Bowl: Allows thorough folding of fragile egg pieces without crushing them.
• Whisk: Emulsifies the yogurt, olive oil, and spices into a cohesive dressing.

Ingredients

• English Cucumbers: 2 medium (thinly sliced; English or Persian varieties work best due to thin skins and fewer seeds)
• Hard-Boiled Eggs: 4 large (peeled and chopped into bite-sized pieces)
• Bacon: 6 slices (center-cut or sugar-free uncured bacon, cooked crisp and chopped)
• Plain Whole Milk Greek Yogurt: 1/2 cup (adds protein and tang; unsweetened)
• Extra Virgin Olive Oil: 1 tbsp (provides anti-inflammatory polyphenols)
• Fresh Lemon Juice: 1 tbsp (freshly squeezed for bright acidity)
• Dijon Mustard: 1 tsp (acts as a binder and flavor enhancer)
• Fresh Dill: 2 tbsp (finely chopped; adjust to taste)
• Ground Turmeric: 1/4 tsp (subtle earthiness and anti-inflammatory benefits)
• Garlic Powder: 1/4 tsp
• Sea Salt: 1/2 tsp (divided: 1/4 tsp for purging cucumbers, 1/4 tsp for dressing)
• Freshly Ground Black Pepper: 1/4 tsp (enhances turmeric absorption)

Instructions

1. Purge the Cucumbers: Toss sliced cucumbers with 1/4 tsp of sea salt in a colander set over a bowl. Let sit at room temperature for 10–12 minutes to pull out excess water. Pat thoroughly dry with paper towels to ensure a crisp, snappy bite that will not thin your dressing.
2. Crisp the Bacon: Place bacon strips in a cold skillet over medium heat. Cook for 8–10 minutes, flipping halfway, until fat is rendered and the bacon is deep golden brown and crunchy. Transfer to a paper towel-lined plate to cool, then chop into bite-sized bits. High-Protein Tip: Use center-cut bacon to maintain a higher protein-to-fat ratio without losing smoky flavor.
3. Boil and Cool the Eggs: Bring a pot of water to a gentle rolling boil over medium-high heat. Lower the eggs in gently and boil for exactly 9–10 minutes for firm yet creamy centers. Transfer immediately to an ice water bath for 5 minutes; peel and dice into medium chunks once fully cool.
4. Whisk the Dressing: In a small bowl, whisk together the Greek yogurt, extra virgin olive oil, lemon juice, Dijon mustard, fresh dill, turmeric, garlic powder, remaining 1/4 tsp sea salt, and black pepper until silky smooth and pale golden.
5. Combine and Serve: Add the dried cucumbers, chopped eggs, and half the crispy bacon into a large bowl. Pour the dressing over the top and fold gently with a rubber spatula until evenly coated without mashing the egg yolks. Garnish with the remaining bacon bits and a sprig of fresh dill before serving chilled.

Nutrition

Calories: 285 kcal · Protein: 19 g · Fat: s: 20 g Cholesterol: 210 mg · Carbohydrates: 5 g · Fiber: 1.5 g · Sugar: 2.5 g · Sodium: 420 mg