Description
A refreshing and easy egg salad served in cucumber boats, perfect for a light meal or appetizer.
Ingredients
Scale
- 5 medium eggs
- to taste salt
- to taste pepper
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 large English cucumber
- to taste “Everything But the Bagel” seasoning
- optional chopped parsley
Instructions
- Fill a pot with water and bring to a boil over high heat. Gently add the eggs to the pot and cook for 8 to 10 minutes, depending on how cooked you prefer the yolks.
- While the eggs are boiling, prepare a large bowl full of ice water. When the eggs are done, transfer them to the ice water to stop the cooking.
- Remove the shell from the eggs and transfer the eggs to a bowl. Use a knife or a fork to break the eggs up into small pieces. Season with salt and pepper, and add the mayo and mustard, and mix well to combine.
- Cut the cucumber in half and then slice lengthwise. Use a small spoon to scoop the seeds out of the 4 slices of cucumber. You can save the seeds for adding to a yogurt dip, juice, or smoothie.
- Fill the hollowed cucumber boats with the egg salad. Top with bagel seasoning and parsley.
Notes
- You can adjust the seasoning to your taste.
- These cucumber boats make a great low-carb option for serving egg salad.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cucumber boat
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 200mg