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cucumbers stuffed with egg salad

Stuffed Cucumber Boats

Course: Appetizer
Cuisine: Vegetarian
Keyword: Cucumber recipes
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 95kcal
Author: Angela Coleby
Cucumber boats stuffed with egg salad
Print Recipe


  • 2 small cucumbers garden cucumber variety
  • 4 hard boiled eggs
  • 1 stick celery
  • 2 tablespoons dill chopped
  • 1 teaspoon Dijon mustard
  • ¼ cup mayonnaise
  • ½ teaspoon salt
  • ½ teaspoon black pepper


  • Cut the cucumbers in half lengthwise.  Scoop out the seeds with a small spoon.  Set them aside.
  • Peel the eggs and chop into small pieces. Place in a small bowl and mash lightly with a fork.
  • Chop the celery into small pieces and place in the bowl withthe dill, mustard, mayonnaise, salt and black pepper.
  • Mix to combine the ingredients.
  • Spoon the egg mixture into the cucumber boats and garnish with a sprig of dill.


A serving is one cucumber boat (half the cucumber)
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1serving | Calories: 95kcal | Carbohydrates: 3.8g | Protein: 7g | Fat: 6g | Fiber: 0.8g