Egg Salad Cucumber Cups
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| Servings |
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Ingredients
Dairy
- 4 hardboilded eggs
Fresh Vegetables
- 2 English cucumber[s]
- 2 tablespoons green onion or scallion
- 2 tablespoons celery
Condiments
- 2 tablespoons avocado oil manyonnaise w/o added sugar, try Primal Kitchen brand
Optional Garnish
- sweet paprika
Ingredients
Dairy
Fresh Vegetables
Condiments
Optional Garnish
|
Rate this recipe!
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Instructions
- To hard boil eggs, add 4 eggs to medium pot and cover with water. Place over high heat, set timer to 17 minutes, and remove eggs when timer goes off. Carefully pour off boiling water and run cold water over pot. Once eggs cool, remove from pot, and peel.
- Add hard boiled eggs to medium-size bowl and mash with fork. Mix with avocado mayonnaise. Mince white part of green onion or scallion. Measure 2 tablespoons and add to bowl. Mince celery. Measure 2 tablespoons and add to bowl. Optional - add salt and pepper, to taste. Mix well.
- Slice ends off cucumbers. Cut into 2 inch pieces. Use a melon baller or small spoon and scoop out seeds from middle of each piece, taking care not to cut all the way through, leaving cucumber "cup" intact to hold egg salad.
- Add egg salad to each cucumber cup. Optional garnish - sprinkle each egg salad cucumber cup with paprika.
Recipe Notes
Nutrition label coming soon!
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