Egg Salad Cucumber Boats

5 from 1 vote

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.

Prep Time10

Cook Time10

Total Time20

Course: Snack

Cuisine: American

Keyword: cucumber and avocado roll ups, egg recipe, egg salad, healthy foods, healthy snack, vegetarian

Servings: boats

Author: The Modern Nonna

Equipment

Ingredients

5 medium eggs
salt and pepper to taste
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 large English cucumber
"Everything But the Bagel" seasoning
chopped parsley 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.
Cut the cucumber in half and then slice lengthwise. Use a small spoon to 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 bagel seasoning and parsley.

Nutrition