These healthy, low-carb egg salad cucumber boats are perfect for breakfast, lunch, or a snack. They take minutes to prepare, and the egg salad can be made in advance and stored in an airtight container in the fridge for a few days, for even quicker mealtime assembly. There are so many delicious and healthy ingredients that can be added to egg salad to change it up: cubed bell peppers, zucchini, pickles, and avocado, just to name a few. This recipe makes 4 boats, which serves 1 to 2 people, depending on your appetite.

Egg Salad Cucumber Boats

The Modern NonnaThe Modern Nonna
Crunchy refreshing cucumber makes the perfect vessel for creamy old-school egg salad. Here, I've added a modern twist by adding "everything but the bagel" seasoning for flavor and texture.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings 1


  • 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)


  • 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.


The days I don’t make my own mayo, I use the soy-free Vegenaise brand spread, which is super clean.
You can also mash an avocado and use that instead of mayo. Or substitute the mayo with plain full-fat yogurt. 
Feel free to use just the egg whites and omit the yolks. 
If you can’t find “everything but the bagel” seasoning at your local grocery store, you can make your own bagel seasoning by combining flaky salt, sesame seeds, minced dried garlic, minced dried onion, and poppy seeds. 
This would also be delicious on crisp Persian cucumbers, which tend to be smaller than English cucumbers. Instead of quartering Persian cucumbers, simply halve them lengthwise. 
Tried this recipe?Mention @themodernnonna or tag #themodernnonna!
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