I made these for a little celebration we had last weekend. Who would’ve thought something so quick and easy would steal the show!
The biggest challenge with small plates/appetizers/tapas for parties is keeping them warm. While most look adorable in bite sizes, unless you have some help in the kitchen doing the heat-plate-serve routine, many are a lost cause on the buffet table. And let’s be honest, no host wants to spend the party in an apron! Well, these just may be a ‘tiny’ solution. Crunchy and tasty even when cold, the combination of simple egg salad, pepper salsa and fresh cucumber was definitely a keeper.
I’ve still got my thinking cap on for ways to keep the food warm. Till then, these shall float my boat. 
Cucumber Boats
- Total Time: 25 minutes
- Yield: 2 1x
Description
Egg salad in cute cucumber boats.
Ingredients
- 1 large cucumber, halved lengthwise, seeds and a bit of the centre removed
- 1 egg, boiled
- 1 tsp mayonnaise
- 1/2 tsp paprika
- 1 tsp fresh herbs- I used a mix of mint & cilantro. You can also use dill/basil
- 1/2 red pepper
- 1 tsp red onion, finely chopped
- 1 tsp jalapeno, finely chopped
- 1 tsp fresh coriander, finely chopped
- 1/2 tsp lemon juice
- Salt & pepper
Instructions
- Mash the egg and mix with mayonnaise, paprika, herbs, salt & pepper and keep aside.
- Grill the red pepper in a 375 F oven for 10-15 minutes, till it’s soft and the edges begin to brown.
- Cool, finely chop it and mix with the onion, coriander, jalapeno, lemon juice, salt & pepper to make the salsa.
- Put a layer of this red pepper salsa inside the scooped out cucumbers.
- Top with a layer of the egg salad.
- Cut into 1 inch pieces and serve immediately.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 cucumber boat
- Calories: 100
Frequently Asked Questions
Why do these work so well on a party buffet when most bite-sized appetizers fail?
Most little appetizers are a lost cause once they sit out because they need to be warm to taste good. These stay crunchy and delicious cold. The cucumber holds its snap, the egg salad sets up firm, and the red pepper salsa actually gets better as it sits. No apron, no heat-plate-serve routine.
Why grill the red pepper in the oven instead of using it raw?
Ten to fifteen minutes at 375 F softens the pepper and starts browning the edges, which knocks out the raw vegetal bite and gives the salsa a slightly smoky sweetness. Raw red pepper in the salsa would taste sharp and harsh against the mild egg salad.
Which herbs work best in the egg salad?
I used a mix of fresh mint and cilantro, which keeps it bright and slightly aromatic. Dill or basil both work well too. The key is fresh rather than dried so the herbs actually perfume the filling.
When should I cut the cucumber boats into pieces?
Cut them just before serving, into 1-inch pieces. If you cut them too early the cucumber starts to weep and the filling slides.
Wow, your recipes are creative and fantastic. Can’t wait to try this one!