Description
Classic egg salad nestles perfectly in crisp cucumber vessels, creating a light and refreshing summer appetizer. Creamy protein-packed filling meets cool cucumber crunch, offering a delightful bite you’ll crave at picnics and potlucks.
Ingredients
Scale
Protein:
- 5 medium eggs
Vegetables:
- 1 large English cucumber
Condiments and Seasonings:
- 2 tablespoons (30 milliliters) mayonnaise
- 1 teaspoon (5 milliliters) Dijon mustard
- Salt to taste
- Black pepper to taste
Toppings (Optional):
- “Everything but the bagel” seasoning
- Chopped parsley
Instructions
- Prepare a large pot of water and bring to a rolling boil over high heat. Carefully submerge the eggs into the boiling water, cooking for 8 to 10 minutes based on desired yolk consistency.
- While eggs are cooking, create an ice bath in a large mixing bowl. Once eggs reach desired doneness, immediately transfer them to the ice water to halt the cooking process and prevent overcooking.
- Peel the cooled eggs and place them in a clean mixing bowl. Carefully crumble the eggs into small, uniform pieces using a fork or chef’s knife.
- Season the crumbled eggs with kosher salt and freshly ground black pepper. Add mayonnaise and Dijon mustard, then gently mix until all ingredients are thoroughly combined and creamy.
- Select four cucumber slices and use a small spoon to delicately remove the seeds, creating boat-like vessels. Reserve the seeds for alternative culinary uses such as refreshing smoothies or yogurt-based dips.
- Generously spoon the prepared egg salad mixture into the hollowed cucumber boats, ensuring an even distribution.
- Garnish the cucumber boats with a sprinkle of additional seasoning and freshly chopped parsley for added color and flavor complexity.
Notes
- Master the art of perfectly boiled eggs by cooking them for 8-10 minutes and immediately chilling in ice water to stop the cooking process.
- Create a creamy egg salad base by mashing hard-boiled eggs and mixing with mayo and mustard for rich, tangy flavor.
- Transform ordinary cucumbers into elegant boats by carefully removing seeds, creating a low-carb, refreshing vessel for the egg salad.
- Enhance the dish with a sprinkle of fresh parsley and additional seasoning for a burst of color and extra taste.
- Maximize ingredient use by saving cucumber seeds for smoothies, yogurt dips, or other creative culinary applications.
- Serve as a light, protein-packed appetizer or quick lunch that’s both nutritious and visually appealing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 122 kcal
- Sugar: 1 g
- Sodium: 147 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 7 g
- Cholesterol: 190 mg