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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

  • 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


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!


Optional Garnishes (Not Included In Nutrition Info):


  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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