Looking for a light and refreshing snack or lunch idea? These Egg Salad Cucumber Boats are a perfect low-carb, high-protein option that’s both nutritious and delicious. With creamy egg salad tucked inside crisp cucumber halves and topped with “Everything But the Bagel” seasoning, this dish offers the ideal balance of flavors and textures. It’s quick to make and great for those who want a healthy yet satisfying snack or appetizer.
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, for garnish (optional)
Instructions:
- Cook the Eggs:
- Place the eggs in a saucepan and cover with water. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes.
- Prepare the Egg Salad:
- Peel the cooled eggs and chop them into small pieces. In a bowl, combine the chopped eggs, mayonnaise, Dijon mustard, and salt and pepper to taste.
- Prepare the Cucumber Boats:
- Slice the English cucumber in half lengthwise. Use a spoon to scoop out the seeds, creating a hollow space for the egg salad.
- Assemble the Cucumber Boats:
- Spoon the egg salad into the hollowed-out cucumber halves, filling them evenly.
- Garnish and Serve:
- Sprinkle the tops with “Everything But the Bagel” seasoning for added flavor and texture. If desired, garnish with chopped parsley for a fresh finish. Serve immediately for a crisp and refreshing snack.
Conclusion:
These Egg Salad Cucumber Boats are the perfect combination of creamy and crunchy, with the fresh cucumber providing a delightful contrast to the rich egg salad. The addition of “Everything But the Bagel” seasoning adds a savory, nutty flavor that takes this dish to the next level. Perfect for a light lunch, snack, or even as a low-carb appetizer, these cucumber boats are both healthy and delicious.
Egg Salad Cucumber Boats with Everything Bagel Seasoning
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 for garnish (optional)
Instructions
- Cook the Eggs: Place the eggs in a saucepan and cover with water. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes.
- Prepare the Egg Salad: Peel the cooled eggs and chop them into small pieces. In a bowl, combine the chopped eggs, mayonnaise, Dijon mustard, and salt and pepper to taste.
- Prepare the Cucumber Boats: Slice the English cucumber in half lengthwise. Use a spoon to scoop out the seeds, creating a hollow space for the egg salad.
- Assemble the Cucumber Boats: Spoon the egg salad into the hollowed-out cucumber halves, filling them evenly.
- Garnish and Serve: Sprinkle the tops with “Everything But the Bagel” seasoning for added flavor and texture. If desired, garnish with chopped parsley for a fresh finish. Serve immediately for a crisp and refreshing snack.