Egg Salad Cucumber Cups
These Egg Salad Cucumber Cups are one of those appetizers that feel totally elegant but take almost no effort at all. The cool crisp cucumber is the perfect vessel for a creamy, herby egg salad and the whole thing is light, refreshing, and so easy to eat. I love making these for baby showers, brunch gatherings, or any time I want something that looks a little fancy without any stress.
Why You’ll Love This
- Ready in just 20 min with no cooking required after the eggs
- Low-carb and light but genuinely satisfying
- Looks beautiful on a platter with almost no effort
- Great for brunch, baby showers, or afternoon parties
Ingredients
- eggs
- mayonnaise
- Dijon
- celery
- chives
- cucumbers
- paprika
How to Make It
Hard boil your eggs, cool completely, then peel and chop finely. Mix with mayonnaise, a small spoonful of Dijon, finely diced celery, and fresh chives. Season with salt and pepper to taste. Slice your cucumbers into thick rounds about an inch and a half thick, then use a small spoon to scoop out a shallow well in the center of each one. Fill each cup with a generous spoonful of egg salad and dust with paprika right before serving.
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