Prepare to transform your appetizer game with these irresistible, Instagram-worthy Egg Salad in Cucumber Cups! Imagine biting into a crisp, refreshing cucumber vessel filled with creamy, perfectly seasoned egg salad - a bite-sized sensation that will have your guests begging for the recipe. These elegant, low-carb treats are not just a dish; they're a culinary experience that combines classic comfort food with a modern, health-conscious twist.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 6 hard-boiled eggs, chopped
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 cup celery, diced
- Salt and pepper to taste
- 2 large cucumbers
Instructions
- Hard-boil the eggs by placing them in a pot of cold water, bringing to a boil, then reducing heat and simmering for 10 minutes. Immediately transfer eggs to an ice bath to stop cooking.
- Peel the hard-boiled eggs carefully and chop them into small, uniform pieces.
- Wash the cucumbers thoroughly and pat dry with a clean kitchen towel.
- Slice the cucumbers into 1-inch thick rounds, creating cup-like shapes. Use a small spoon or melon baller to carefully scoop out the center of each cucumber round, creating a hollow cup while leaving the bottom intact.
- In a medium mixing bowl, combine the chopped eggs, diced celery, mayonnaise, and Dijon mustard. Mix gently until well combined.
- Season the egg salad mixture with salt and pepper, tasting and adjusting seasoning as needed.
- Using a small spoon, carefully fill each cucumber cup with the prepared egg salad mixture, mounding slightly.
- Arrange the filled cucumber cups on a serving platter and refrigerate for 10-15 minutes to chill before serving.
- Optional: Garnish with a sprinkle of fresh chopped chives or paprika before serving for added flavor and visual appeal.
Tips
- Choose firm, straight cucumbers for the most uniform and attractive cups. English or seedless cucumbers work best.
- When scooping out cucumber centers, be gentle to maintain the cup's structural integrity.
- For perfectly hard-boiled eggs, use eggs that are a few days old - they're easier to peel.
- Chill the egg salad mixture for 30 minutes before filling to enhance flavor melding.
- For a gourmet touch, consider adding finely chopped fresh herbs like dill or chives to your egg salad.
- If preparing in advance, keep the cucumber cups and egg salad separate until just before serving to prevent sogginess.
- For a lighter version, substitute Greek yogurt for half the mayonnaise.
Nutrition Facts
Calories: 69kcal
Carbohydrates: 1g
Protein: 3g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 157mg
