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Cucumber Boats

Cucumber Boats

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Cucumber Boats Recipe

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.
By Shuchi Mittal

Cucumber Boats

I made these for a little celebration we had last weekend. Who would’ve thought something so quick and easy would steal the show!

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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.

4.0 from 1 reviews
Cucumber Boats
 
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Cook Time
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Egg salad in cute cucumber boats.
Author:
Recipe Type: Appetizer
Serves: 2
Ingredients
  • 1 large cucumber, halved lengthwise, seeds and a bit of the centre removed
  • 1 egg, boiled
  • 1 teaspoon mayonnaise
  • ½ teaspoon paprika
  • 1 teaspoon fresh herbs- I used a mix of mint & cilantro. You can also use dill/basil
  • ½ red pepper
  • 1 teaspoon red onion, finely chopped
  • 1 teaspoon jalapeno, finely chopped
  • 1 teaspoon fresh coriander, finely chopped
  • ½ teaspoon lemon juice
  • Salt & pepper
Instructions
  1. Mash the egg and mix with mayonnaise, paprika, herbs, salt & pepper and keep aside.
  2. Grill the red pepper in a 375 F oven for 10-15 minutes, till it’s soft and the edges begin to brown.
  3. Cool, finely chop it and mix with the onion, coriander, jalapeno, lemon juice, salt & pepper to make the salsa.
  4. Put a layer of this red pepper salsa inside the scooped out cucumbers.
  5. Top with a layer of the egg salad.
  6. Cut into 1 inch pieces and serve immediately.
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