Cucumber Egg Salad Bites

Time to Cook: 
10 min
Time to Prepare: 
3 min
Number of Servings: 
2
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While the weather heats up, you'll be cool as a cucumber with these egg salad stuffed cucumber boats. With a hit of protein, healthy Greek yogurt and some veg they are the perfect summer snack. Adults will love that they are also gluten free! You can boil the eggs the day before and have them ready and waiting in the fridge to whip up on an afternoon while the kids are playing outside in the sprinkler. If the kids don't like anything green added to their egg salad, you can omit the dill or swap it out for some freshly minced green onion.
 

A quick, cool, and nutritious snack!

Ingredients

1/2 long English cucumber

1 large egg, hard boiled

pinch of fresh dill, minced (optional)

2-3 tsp plain Greek yogurt

1 tbsp crumbled feta cheese

salt and pepper to taste


Directions

1. Peel the boiled egg and cut it finely. A pastry cutter works well for this and you can do it right in the bowl!

2. Spoon in the Greek yogurt, dill, feta, salt and pepper. You may want to be careful with the amount of salt since the feta is already salty. Set the egg mixture aside.

cucumber egg salad boats

3. Cut the cucumber in half lengthwise and spoon out the seeds.

4. Mound the egg salad into the cucumbers. You can eat them right away, or let them chill in the fridge for a few hours before slicing and eating as a snack.

cucumber egg salad boats