Egg salad in cucumber cups - Simple Tasty Eating

prep time 10 minute

cooking time 7 minutes

serves 6 people

This Egg salad in cucumber cups recipe are the perfect appetizer for family gatherings and picnics. It is gluten-free and dairy-free and can be made in just 10 minutes.

Ingredients

5 hard boiled eggs, chopped
2 Tbsp celery finely chopped
2 Tbsp red onion finely chopped
1/3 cup dill chopped
3 Tbsp chives chopped
2 English cucumbers

For the Dressing:

1/3 cup mayonnaise
2 tsp lemon juice
1/2 tsp salt
1/4 tsp ground pepper
1 garlic clove, minced

Instructions

Boil the eggs for 7 minutes, take out of hot water and place into iced water, and peel them
Meanwhile the eggs are cooking, slice your cucumber into even sections or ‘cups’. You want them to be about 1-1/2 inches long. Take a melon baller and scoop out the center of the cucumbers, enough to be filled.
In the big bowl add eggs, celery, red onion, dill, chives.
In the small bowl add mayonnaise, lemon juice salt, pepper and garlic ,and mix well.
Combine dressing and egg mixture and mix well.
Fill out cucumber cups.
Serve