Egg Salad Cucumber Boats
Delight in these Egg Salad Cucumber Boats as a refreshing treat that’s both wholesome and satisfying. Filled with a creamy egg salad and served in crisp cucumber halves, they make for a perfect appetizer or light meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 4 large cucumbers
- 6 hard-boiled eggs, peeled and chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh chives
- Salt and pepper to taste
- Paprika for garnish
- Additional fresh herbs for garnish (optional)
Instructions
- Slice each cucumber in half lengthwise. Use a spoon to scoop out the seeds, creating a hollowed-out 'boat' shape.
- In a mixing bowl, combine chopped hard-boiled eggs, mayonnaise, Dijon mustard, fresh dill, and fresh chives. Mix well.
- Season the egg salad mixture with salt and pepper to taste. Spoon the egg salad evenly into the hollowed-out cucumber boats.
- Sprinkle paprika over each cucumber boat for garnish. Optionally, add extra fresh herbs like dill or chives for enhanced flavor and presentation. Serve immediately or chill in the refrigerator until ready to enjoy.
Nutrition
- Calories: 180
- Sugar: 4g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 215mg