Spicy Egg Salad Cucumber Boats
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!
Servings: 2 servings
Ingredients
- 4 eggs
- 2 cucumbers peeled, chilled in refrigerator
- ¼ 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
- ⅛ tsp paprika
- 1/16 tsp ground cayenne pepper
- Flakey sea salt
- Freshly-cracked pepper
Instructions
- 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.
- 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.
- 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.
- Spoon egg salad into cucumber boats. Sprinkle on green onions, paprika, cayenne pepper, flakey sea salt, and cracked pepper atop cucumber boats before serving.