Egg Salad Cucumber Cups

Let me tell you, finding healthy and delicious snacks that everyone in the family actually enjoys can feel like searching for a unicorn. But these Egg Salad Cucumber Cups? They are pure magic! From the moment I first whipped them up, they were a hit. My kids, who are usually skeptical of anything remotely “healthy,” devoured them. My husband, a self-proclaimed sandwich aficionado, was impressed by the creamy, flavorful egg salad and the crisp, refreshing cucumber. And me? I loved how easy they were to make, how light and satisfying they tasted, and how perfect they are for everything from a quick lunch to a party appetizer. Forget heavy, carb-laden snacks – these little cucumber cups are a game-changer, offering a burst of flavor and freshness that will leave you feeling energized and delighted. Seriously, if you’re looking for a recipe that’s both healthy and a crowd-pleaser, you absolutely must try these.

Ingredients for Delightful Egg Salad Cucumber Cups

• Eggs: (6 large, hard-boiled) – The star of the show! Hard-boiled eggs provide a creamy base and are packed with protein, essential for a satisfying and nutritious snack.
• Cucumber: (2 large, English cucumbers preferred) – These will form the refreshing and crisp “cups.” English cucumbers are ideal because they have fewer seeds and a thinner skin.
• Mayonnaise: (½ cup, preferably avocado oil mayo for a healthier option) – Adds creaminess and binds the egg salad together. Choose your favorite brand, or even make your own!
• Celery: (¼ cup, finely diced) – Brings a delightful crunch and subtle savory flavor to the egg salad.
• Red Onion: (2 tablespoons, finely minced) – Provides a zesty bite and a touch of sharpness that complements the creamy eggs.
• Fresh Dill: (2 tablespoons, chopped) – Offers a bright, herbaceous flavor that elevates the egg salad and adds a touch of freshness.
• Lemon Juice: (1 tablespoon, fresh) – Adds a zingy brightness that balances the richness of the mayonnaise and eggs.
• Dijon Mustard: (1 teaspoon) – Provides a subtle tang and depth of flavor to the egg salad.
• Salt and Black Pepper: (To taste) – Essential seasonings to enhance all the flavors and bring everything together.
• Paprika: (Optional, for garnish) – Adds a touch of color and a mild smoky flavor when sprinkled on top.

Instructions: Crafting Perfect Egg Salad Cucumber Cups

1. Prepare the Eggs: Begin by hard-boiling your eggs. Place the eggs in a saucepan and cover them with cold water by about an inch. Bring the water to a rolling boil over high heat. Once boiling, remove the pan from the heat, cover it, and let it sit for 10-12 minutes for perfectly hard-boiled eggs. After 10-12 minutes, immediately transfer the eggs to an ice bath to stop the cooking process and make them easier to peel. Let them cool completely in the ice bath.
2. Peel and Chop the Eggs: Once the eggs are cooled, gently peel them. A helpful tip for easy peeling is to lightly tap the egg all over on a hard surface, then roll it gently to crack the shell in multiple places. Start peeling under cool running water. After peeling, roughly chop the hard-boiled eggs. You can use an egg slicer for more uniform pieces, or simply chop them with a knife to your desired consistency. Some people prefer a chunkier egg salad, while others like it smoother – it’s all about personal preference!
3. Prepare the Vegetables: While the eggs are cooling or while you are peeling them, prepare your vegetables. Wash and dry the celery and red onion. Finely dice the celery into small pieces. Mince the red onion as finely as possible – you want the flavor without overpowering the egg salad with large chunks of onion. Wash and dry the fresh dill, then finely chop it. Set all the prepared vegetables aside.
4. Make the Egg Salad: In a medium-sized mixing bowl, combine the chopped hard-boiled eggs, mayonnaise, diced celery, minced red onion, chopped fresh dill, lemon juice, and Dijon mustard. Season generously with salt and black pepper to taste. Start with about ½ teaspoon of salt and ¼ teaspoon of black pepper, then taste and adjust as needed. Gently stir all the ingredients together until they are well combined. Be careful not to overmix, as you want to maintain some texture in the egg salad. Taste the egg salad and adjust seasonings as necessary. Perhaps it needs a bit more lemon juice for brightness, or a pinch more salt to enhance the flavors. This is the time to customize it to your perfect taste!
5. Prepare the Cucumber Cups: Wash the cucumbers thoroughly. Trim off the ends of each cucumber. Cut each cucumber into slices that are about 1.5 to 2 inches thick. The thickness will depend on your preference and the size of your cucumbers. Using a small spoon, melon baller, or a paring knife, carefully scoop out the seeds from the center of each cucumber slice, creating a small well or “cup.” Be sure to leave a bottom to the cucumber cup so the egg salad doesn’t fall through. Don’t scoop out too much cucumber, you want the cups to be sturdy enough to hold the egg salad.
6. Fill the Cucumber Cups: Using a spoon or a small cookie scoop, carefully fill each cucumber cup with a generous amount of the prepared egg salad. Mound the egg salad slightly on top for a visually appealing presentation. You can be as generous or as conservative with the filling as you like, depending on your preference and the size of your cucumber cups.
7. Garnish and Serve: Once all the cucumber cups are filled, garnish them with a sprinkle of paprika, if desired. Freshly chopped dill sprigs can also be used as a garnish for an extra touch of freshness and visual appeal. Arrange the Egg Salad Cucumber Cups on a serving platter and serve immediately. For the best flavor and texture, it’s recommended to serve them soon after assembling. However, if you need to make them ahead, see the tips section below for storage instructions.

Nutrition Facts: A Healthy and Delicious Choice

(Per serving, approximately 2 cucumber cups)

• Servings: Approximately 6 servings (depending on cucumber size and filling amount)
• Calories: Approximately 150-200 kcal
• Protein: 8-10g

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Preparation Time: Quick and Easy Snacking

• Prep Time: 20 minutes (includes hard-boiling eggs, chopping vegetables, and making egg salad)
• Cook Time: 12 minutes (for hard-boiling eggs – inactive time)
• Total Time: 32 minutes

This recipe is wonderfully quick and easy, making it perfect for busy weeknights or last-minute gatherings. Most of the time is spent waiting for the eggs to hard-boil and cool, and the active prep work is minimal. You can even hard-boil the eggs ahead of time to further speed up the process when you’re ready to assemble the cucumber cups.

How to Serve Egg Salad Cucumber Cups: Versatile and Delightful

These Egg Salad Cucumber Cups are incredibly versatile and can be served in a variety of ways:

• Appetizer for Parties: They are perfect finger food for parties, gatherings, potlucks, and picnics. Their elegant presentation and refreshing flavor make them a crowd-pleasing appetizer.
• Light Lunch: Enjoy a few cucumber cups for a light and satisfying lunch. Pair them with a side salad or some fresh fruit for a complete and healthy meal.
• Healthy Snack: Keep them in the refrigerator for a quick and healthy snack throughout the week. They are a much better option than processed snacks and will keep you feeling full and energized.
• Brunch Addition: Add them to your brunch spread for a light and refreshing option alongside heavier dishes. They complement sweet and savory brunch items beautifully.
• Picnic Basket Essential: Pack them in your picnic basket for a portable and delicious snack. Just be sure to keep them chilled until serving, especially in warm weather.
• Elegant Platter: Arrange them artfully on a platter with other appetizers like olives, cheese, and crackers for a sophisticated and visually appealing spread.
• Summer Refreshment: Their cool and crisp nature makes them especially enjoyable during warmer months as a refreshing and light bite.

Additional Tips for Perfect Egg Salad Cucumber Cups

1. Customize Your Egg Salad: Don’t be afraid to experiment with your egg salad! Add a pinch of curry powder for a warm, aromatic flavor. Include chopped chives or green onions instead of red onion for a milder onion taste. A dash of hot sauce or a pinch of cayenne pepper can add a little kick. Finely diced bell peppers can add extra crunch and sweetness.
2. Make it Healthier: For a lighter version, use light mayonnaise or Greek yogurt in place of some or all of the mayonnaise. Increase the amount of fresh herbs for added flavor and nutrients. Use avocado oil mayonnaise for a healthier fat option.
3. Make-Ahead Tips: You can prepare the egg salad up to a day ahead of time and store it in an airtight container in the refrigerator. However, it’s best to assemble the cucumber cups closer to serving time to prevent the cucumbers from becoming watery. If you do assemble them ahead, gently pat the cucumber cups dry with a paper towel before filling to minimize moisture.
4. Elevate the Presentation: For a more elegant presentation, use a piping bag to pipe the egg salad into the cucumber cups. Garnish with a small sprig of fresh dill or parsley, a sprinkle of paprika, or even a tiny sliver of red bell pepper for a pop of color.
5. Cucumber Variety: While English cucumbers are preferred for their fewer seeds and thinner skin, you can use other types of cucumbers. If using regular cucumbers, you might need to scoop out more of the seeds. Persian cucumbers are also a good option, being smaller and having a delicate flavor.
6. Storage Solutions: Store leftover egg salad in an airtight container in the refrigerator for up to 3 days. Assembled cucumber cups are best eaten fresh, but if you have leftovers, store them in an airtight container lined with paper towels to absorb excess moisture. The cucumbers may become slightly softer over time.
7. Spice it Up: For those who like a little heat, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the egg salad. Finely diced jalapeño or pickled banana peppers can also add a spicy kick.
8. Vegetarian Delight: This recipe is naturally vegetarian! It’s a wonderful way to enjoy a protein-rich and satisfying snack without any meat. Make sure to use vegetarian mayonnaise if you are strictly vegetarian, although most commercially available mayonnaise is vegetarian-friendly.

Frequently Asked Questions (FAQ) About Egg Salad Cucumber Cups

Q1: Can I make Egg Salad Cucumber Cups ahead of time for a party?

A1: Yes, you can definitely prep components ahead! The egg salad can be made up to a day in advance and stored in the refrigerator. It’s best to prepare the cucumber cups and fill them closer to serving time (within a couple of hours) to ensure the cucumbers remain crisp. If you must assemble them further in advance, pat the cucumber cups dry with a paper towel before filling and store them in an airtight container lined with paper towels to absorb moisture.

Q2: How long do Egg Salad Cucumber Cups last in the refrigerator?

A2: Assembled Egg Salad Cucumber Cups are best enjoyed within a few hours of preparation for optimal freshness and cucumber crispness. If stored in the refrigerator in an airtight container lined with paper towels, they can last for up to a day, but the cucumbers may soften slightly. The egg salad itself, stored separately, will last for up to 3 days in the refrigerator.

Q3: Can I freeze Egg Salad Cucumber Cups or just the egg salad?

A3: Freezing is not recommended for Egg Salad Cucumber Cups or the egg salad. Mayonnaise-based salads tend to separate and become watery when thawed. Cucumbers also become very soft and lose their crispness after freezing. It’s best to enjoy this recipe fresh.

Q4: I don’t like red onion. Can I substitute it with something else?

A4: Absolutely! If you’re not a fan of red onion, you can easily substitute it with other options. Finely chopped green onions or chives offer a milder onion flavor. You can also omit the onion altogether or use a very small amount of minced shallot for a subtle oniony taste.

Q5: Can I use a different type of mayonnaise for the egg salad?

A5: Yes, you can use your preferred type of mayonnaise. Regular mayonnaise, light mayonnaise, avocado oil mayonnaise, or even vegan mayonnaise all work well. The choice depends on your dietary preferences and taste. Greek yogurt can also be used to replace some or all of the mayonnaise for a tangier and lighter option.

Q6: What are some variations I can make to the egg salad?

A6: There are many ways to customize your egg salad! Try adding:
* Spices: Curry powder, smoked paprika, cayenne pepper
* Herbs: Parsley, chives, tarragon
* Crunchy additions: Finely diced bell pepper, water chestnuts, chopped pickles
* Flavor boosters: A dash of Worcestershire sauce, a pinch of celery seed, a squeeze of sriracha

Q7: Are Egg Salad Cucumber Cups gluten-free and dairy-free?

A7: Yes, Egg Salad Cucumber Cups are naturally gluten-free and can easily be made dairy-free. Cucumbers, eggs, mayonnaise, and the other typical ingredients are all gluten-free. To make them dairy-free, simply ensure that your mayonnaise is dairy-free (most commercially available mayonnaise is dairy-free, but always check the label).

Q8: Can I make this recipe vegan?

A8: Making Egg Salad Cucumber Cups vegan requires replacing the eggs. You can explore vegan egg salad alternatives using mashed chickpeas or tofu as a base. There are also commercially available vegan egg salad products you could use. For the mayonnaise, use a vegan mayonnaise. With these substitutions, you can create a delicious vegan version of this recipe!

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