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 after the eggs
- Low-carb, light, and genuinely satisfying
- Looks beautiful on a platter with almost zero effort
- Perfect 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. Slice cucumbers into thick rounds about an inch and a half, then use a small spoon to scoop a shallow well in the center of each. Fill each cup with a generous spoonful of egg salad and dust with paprika right before serving.
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