Deviled Egg Salad Cucumber Boats

Instructions:

1. In a mixing bowl, combine the chopped eggs with mayonnaise, mustard, paprika, salt, and pepper. Mix until creamy and well blended.
2. Slice the cucumbers in half lengthwise. Using a spoon, carefully scoop out the seeds to create shallow “boats.”
3. Spoon the deviled egg salad mixture into each cucumber boat, filling generously.
4. Lightly sprinkle the tops with additional paprika for a pop of color and flavor.
5. Serve immediately, or refrigerate until ready to enjoy.

Variations :

• Crunchy Add-Ins: Stir in finely chopped celery or pickles for added texture.
• Spicy Touch: Add a pinch of cayenne pepper or a drop of hot sauce to the egg mixture.
• Gourmet Garnish: Top with chopped chives, dill, or parsley for a fresh finish.
• Protein Boost: Mix in diced ham or cooked bacon for a more filling snack.

Tips :

• Use a melon baller or small spoon to neatly scoop the cucumber centers.
• Pat the cucumber halves dry before filling to avoid watery boats.
• If prepping ahead, keep the egg salad and cucumber halves separate until just before serving.
• For presentation, cut cucumber halves in thirds to create smaller, party-friendly pieces.
• Store leftovers in an airtight container in the fridge for up to 1 day for best texture.