Description
Mediterranean-inspired egg salad cucumber boats bring fresh flavors to classic appetizers. Cool cucumber vessels cradle creamy eggs with herbs, offering quick protein-packed bites you’ll savor during summer gatherings.
Ingredients
Scale
- 5 medium eggs
- 1 large English cucumber
- 2 tbsps (30 mL) mayonnaise
- 1 tsp (5 mL) Dijon mustard
- Salt to taste
- Black pepper to taste
- “Everything but the bagel” seasoning
- Chopped parsley
Instructions
- Boiling Eggs: Fill a large pot with water and bring to a vigorous boil. Submerge eggs and cook for 8-10 minutes to achieve desired yolk texture.
- Cooling Technique: Create an ice bath and immediately transfer eggs after cooking to halt the thermal process, preventing overcooking and ensuring smooth texture.
- Egg Preparation: Peel cooled eggs and crumble into fine, consistent pieces using a fork, creating a uniform base for the salad mixture.
- Flavor Infusion: Blend crumbled eggs with mayonnaise, Dijon mustard, kosher salt, and black pepper, mixing thoroughly to create a creamy, well-seasoned egg salad.
- Cucumber Vessel Preparation: Carefully hollow out cucumber slices, removing seeds to form elegant boat-shaped containers, preserving seeds for alternative culinary applications.
- Assembly and Presentation: Generously fill cucumber boats with the prepared egg salad, ensuring even distribution and aesthetic appeal. Garnish with chopped parsley and additional seasoning to enhance visual and flavor profiles.
Notes
- Chill Eggs Quickly: Immediately transfer boiled eggs to an ice bath to stop cooking and maintain perfect texture, preventing rubbery or overcooked eggs.
- Seed Removal Technique: Use a small spoon to delicately scoop out cucumber seeds, creating clean boat-shaped vessels that prevent sogginess and enhance presentation.
- Season Strategically: Balance mayonnaise and Dijon mustard carefully to achieve creamy consistency without overwhelming the delicate egg flavor.
- Garnish for Impact: Fresh parsley adds vibrant color and brightness, transforming a simple egg salad into an elegant, restaurant-worthy appetizer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 150
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 186 mg