Description
Cucumber boats filled with creamy egg salad offer a refreshing twist on classic sandwich flavors. Cool Mediterranean-style presentation brings light, zesty nutrition perfect for summer gatherings. You’ll love this elegant, simple appetizer that delights with each crisp, protein-packed bite.
Ingredients
Scale
Main Ingredients:
- 5 medium eggs
- 1 large English cucumber
Seasonings and Spices:
- Salt to taste
- Pepper to taste
- 1 teaspoon Dijon mustard
- Everything but the bagel seasoning (optional)
- Chopped parsley (optional)
Binding Ingredients:
- 2 tablespoons (30 milliliters) mayonnaise
Instructions
- Bring a pot of water to a rolling boil over high heat. Carefully lower the eggs into the water and simmer for 8-10 minutes, adjusting time for desired yolk consistency.
- Simultaneously prepare an ice bath to halt the cooking process. Once eggs reach desired doneness, immediately transfer them to the cold water.
- Peel the eggs and place in a mixing bowl. Crumble the eggs into fine, uniform pieces using a fork or knife.
- Season the crumbled eggs with salt and pepper. Incorporate mayonnaise and mustard, stirring until the mixture becomes creamy and well-blended.
- Select cucumber slices and delicately remove the inner seeds using a small spoon. Consider repurposing the seeds for alternative culinary uses like smoothies or dips.
- Generously fill the hollowed cucumber segments with the prepared egg salad mixture, ensuring even distribution.
- Garnish the cucumber boats with a sprinkle of additional seasoning and fresh chopped parsley for enhanced flavor and visual appeal.
- Serve immediately to maintain the crisp texture of the cucumber and the creamy consistency of the egg salad.
Notes
- Boil eggs precisely to achieve the perfect texture, aiming for 8-10 minutes for creamy yet firm yolks.
- Instantly cool eggs in ice water to stop cooking and prevent green rings around yolks, ensuring a fresh, appetizing appearance.
- Remove cucumber seeds carefully to create a neat, stable boat that won’t leak egg salad and provides a crisp, refreshing base.
- Customize egg salad by experimenting with different herbs like dill, chives, or adding a dash of paprika for extra flavor complexity.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 17 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 185 mg