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Real Balanced

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Home Recipes Spicy Egg Salad Cucumber Boats

Spicy Egg Salad Cucumber Boats

Net Carbs:5.2g
Published:07/20/21Updated:08/05/22
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These Spicy Egg Salad Cucumber Boats are an easy-to-make, quick, and delicious lunch or snack option! They are low in carbs, keto-friendly, nut-free, gluten-free, and can be made in less than 30 minutes!

Overhead shot two cucumber boats filled with egg salad and garnished with green onions, paprika, cayenne pepper, flakey sea salt, and cracked pepper. A cutting board can be seen in the background, and it rests atop a marble countertop.

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How to make spicy egg salad cucumber boats

Add eggs to a large saucepan and cover with cold water. Place saucepan on stovetop over high heat and bring to a boil.

Overhead shot of a saucepan with boiling water and four eggs.

Cover pan with lid, remove from heat, and allow eggs to sit in hot water for 10 minutes. After 10 minutes, transfer eggs to an ice bath to cool.

While eggs cook, prepare cucumber boats by cutting cucumbers in half lengthwise, removing the seeds with a spoon, and blotting dry with a paper towel.

Overhead shot of a cutting board with one cucumber cut in half, lengthwise, atop a marble countertop. The seeds are removed using a spoon.

Remove eggs from saucepan, peel shells off, and transfer to a mixing bowl. Add Greek yogurt, dill, hot sauce, mustard, and chives. Mix together until all ingredients are well-combined.

Overhead shot of a bowl with cooked and peeled eggs, Greek yogurt, dill, mustard, and chives. Hot sauce is added as well using a rubber spatula. The bowl sits atop a marble countertop.

Spoon egg salad into cucumber boats.

Overhead shot of a cutting board with two cucumber boats atop a marble countertop. The egg salad is spooned into one cucumber boat.

Sprinkle on green onions, paprika, cayenne pepper, flakey sea salt, and cracked pepper atop cucumber boats before serving.

Overhead shot two cucumber boats filled with egg salad and garnished with green onions, paprika, cayenne pepper, flakey sea salt, and cracked pepper. A cutting board can be seen in the background, and it rests atop a marble countertop.

Check out these tasty dishes!

If you loved the spicy egg salad cucumber boats, you’ll definitely want to try these flavorful keto recipes!

  • Buttery Roasted Cauliflower
  • Creamy Dill Cucumber Onion Salad (Mayo & Sour Cream)
  • Low-Carb Creamy Spinach Chicken Bake
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  • Pan-Fried Broccoli Parmesan Fritters
  • Spicy Keto Tuna Cucumber Boats With Cream Cheese
  • Bacon Tomato Avocado Cucumber Boats
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Overhead, close-up shot two cucumber boats filled with egg salad and garnished with green onions, paprika, cayenne pepper, flakey sea salt, and cracked pepper. A cutting board can be seen in the background, and it rests atop a marble countertop.

Spicy Egg Salad Cucumber Boats


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  • Author: Sara Nelson
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Snack
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free
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Description

These Spicy Egg Salad Cucumber Boats are an easy-to-make, quick, and delicious lunch or snack option! They are low in carbs, keto-friendly, nut-free, gluten-free, and can be made in less than 30 minutes!


Ingredients

  • 4 eggs
  • 2 cucumbers, peeled, chilled in refrigerator
  • 1/4 cup (60g) plain Greek yogurt
  • 3 tbsp chopped fresh dill
  • 2 tsp (10mL) hot sauce, or more, based on spice preferences
  • 2 tsp (10g) stone-ground mustard
  • 1 tsp freeze-dried chives

Optional Garnishes (Not Included In Nutrition Info):

  • Finely chopped green onions
  • 1/8 tsp paprika
  • 1/16 tsp ground cayenne pepper
  • Flakey sea salt
  • Freshly-cracked pepper


Instructions

  1. Add eggs to a large saucepan and cover with cold water. Place saucepan on stovetop over high heat and bring to a boil. Cover pan with lid, remove from heat, and allow eggs to sit in hot water for 10 minutes. After 10 minutes, transfer eggs to an ice bath to cool.
  2. While eggs cook, prepare cucumber boats by cutting cucumbers in half lengthwise, removing the seeds with a spoon, and blotting dry with a paper towel.
  3. Remove eggs from saucepan, peel shells off, and transfer to a mixing bowl. Add Greek yogurt, dill, hot sauce, mustard, and chives. Mix together until all ingredients are well-combined.
  4. Spoon egg salad into cucumber boats. Sprinkle on green onions, paprika, cayenne pepper, flakey sea salt, and cracked pepper atop cucumber boats before serving.

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My name is Sara Nelson, and I am the face behind Real Balanced. I am a Mom to two and a proud Wisconsinite. Here, you will find easy and delicious tried-and-true recipes that can often be made in minimal time. Read More
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