In the world of delightful and health-conscious meals, egg salad has always been a beloved staple. It’s simple, versatile, and packs a punch of protein. However, if you’re looking to elevate this classic dish into something more unique and visually appealing, why not try serving it in cucumber boats? This Egg Salad Cucumber Boats recipe brings a fresh and crispy twist to your plate, combining the creamy, savory flavors of traditional egg salad with the refreshing crunch of cucumber. It’s perfect for a light lunch, a healthy snack, or even an elegant appetizer for your next gathering.
Ingredients You’ll Need:
- 5 medium eggs: The base of our egg salad, providing a rich, creamy texture and a good dose of protein.
- Salt and pepper: To taste, for seasoning our egg salad to perfection.
- 2 tablespoons mayo: For that classic creamy consistency and flavor.
- 1 teaspoon Dijon mustard: Adding a tangy kick that complements the eggs and mayo wonderfully.
- 1 large English cucumber: Quartered lengthwise, these will serve as our “boats” to hold the egg salad.
- “Everything but the bagel” seasoning: Optional, for topping, to add an extra flavor dimension.
- Chopped parsley: Optional, for a fresh, colorful garnish.
How to Make Your Egg Salad Cucumber Boats:
- Preparation of Eggs: Begin by filling a pot with water and bringing it to a boil over high heat. Carefully add the eggs and cook them for 8 to 10 minutes, depending on your preference for the yolks’ doneness.
- Cooling the Eggs: While the eggs are boiling, prepare a large bowl full of ice water. Once the eggs are cooked to your liking, transfer them into the ice water to halt the cooking process immediately. This ensures your eggs are perfectly done, with no overcooked edges.
- Making the Egg Salad: After cooling, peel the eggs and place them in a bowl. Use a fork or a knife to chop the eggs into small, bite-sized pieces. Season with salt and pepper to your taste, then add the mayo and Dijon mustard. Mix everything thoroughly to combine.
- Preparing the Cucumber Boats: Take your English cucumber and quarter it lengthwise. With a small spoon, gently scoop out the seeds from each slice to create a hollow center. These cucumber “boats” are now ready to be filled.
- Assembly: Spoon the prepared egg salad into the hollowed-out sections of the cucumber quarters. If you wish, sprinkle some “Everything but the bagel” seasoning and chopped parsley over the top for an extra layer of flavor and a dash of color.
Serving Suggestions:
These Egg Salad Cucumber Boats are not only a joy to look at but also incredibly versatile. Serve them as a standalone snack, part of a light lunch, or as a unique appetizer at your next dinner party. The combination of flavors and textures will surely delight your guests or make your mealtime a bit more special.
Preparation and Cooking Time:
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Servings: This recipe serves 1 but can easily be scaled up to cater to more guests or family members.
This recipe is a testament to how simple ingredients can be transformed into something extraordinary with a little creativity. The Egg Salad Cucumber Boats are sure to become a favorite for anyone looking for a nutritious and delicious option that’s both easy to prepare and a delight to eat. Enjoy crafting this refreshing twist on a classic and bon appétit!
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Egg Salad Cucumber Boats
- Total Time: 20 minutes
- Yield: 1 1x
Description
Egg Salad Cucumber Boats are a delightful and healthy twist on a classic egg salad. The crunchy cucumber serves as a refreshing vessel, holding the creamy and flavorful egg salad. The addition of “everything but the bagel” seasoning adds a modern touch, enhancing the overall taste and texture.
Ingredients
5 medium eggs
Salt and pepper to taste
2 tablespoons mayo
1 teaspoon Dijon mustard
1 large English cucumber, quartered lengthwise
“Everything but the bagel” seasoning for topping (optional)
Chopped parsley for topping (optional)
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.
Using a small spoon, 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 seasoning and parsley, if using.
- Prep Time: 10 minutes
- Cook Time: 10 minutes