Home / Recipes / Breakfast / Keto Egg Salad Cucumber Boats
Keto Egg Salad Cucumber Boats
⏱ Prep: 15 min🍳 Cook: N/A✅ Ready: 15 min
102
Calories
3.1g
Net Carbs
7.7g
Protein
6g
Fat
⏱ Prep: 15 min🔥 Cook: 0 min⏰ Ready: 15 min
In the realm of Low-Carb on-the-go
How to Make It
Step 1
To a pot over medium heat, boil the eggs for 10 minutes until well cooked, then peel. Dice the celery and chop the parsley. In a medium bowl, smash the hard-boiled eggs with the back of a fork. Stir in the yogurt, celery, parsley, Dijon mustard, pepper and salt.
Step 2
Cut the cucumber in half crosswise, then cut each piece in half lengthwise. With a small spoon or measuring spoon, scoop out and discard the seeds.
Step 3
Divide the egg mixture evenly between the four cucumber boats. Sprinkle with cayenne, if desired. Serve.
Ingredients
- Hard boiled egg – 4 large
- 5% Authentic Greek Strained Yogurt – 0.25 cup
- Celery – 1 medium – stalk – 7 1/2″ to 8″ long
- Parsley – 2 tbsp, chopped
- Dijon mustard – 1 tbsp
- Black pepper – 0.25 tsp
- Salt – 0.25 tsp
- Cucumber – 2 small – 6 3/8″ long
- Cayenne – 0.13 tsp
