Egg Salad Cucumber Boats

Crunchy refreshing cucumber makes the perfect vessel for creamy old-school egg salad. Here we add a modern twist by adding "everything but the bagel" seasoning for flavor and texture.

Course Breakfast

Keyword Black Pepper, Cucumber, Dijon Mustard, Eggs, Everything But The Bagel Seasoning, Fresh Parsley, Mayonnaise, Salt

Cooking Method Stovetop

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 277kcal

Author Recipe Adapted From: TheModernaNonna.com

Equipment

Stovetop
Pot

Ingredients

5 Eggs
Salt & Pepper To taste
2 Tablespoons Mayonnaise Light
1 teaspoon Dijon Mustard
1 English Cucumber Quartered lengthwise
Every but the Bagel Seasoning Optional
Fresh 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.
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.

Notes

You can also mash an avocado and use that instead of mayo. Or substitute the mayo with plain full-fat yogurt.
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.

Nutrition