Egg Salad Cucumber Boats
Miranda Adams 18 Sept 2026 A delicious and easy-to-make egg salad served in cucumber boats, perfect for a light meal or snack.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Level
- Easy
- Servings
- 5 servings
Ingredients
5 servings
5
Tap an ingredient or step to tick it off.
8 eggs 
¼ cup mayonnaise 
6 tbsp natural Greek yoghurt 
2 tsp curry powder 
2 tsp Dijon mustard 
1 tbsp fresh dill 
1 tsp cayenne pepper 
salt to taste
freshly ground black pepper to taste
2 cucumbers
Method
- Bring 6 cups of water to the boil in a large saucepan.
- Place the eggs in the boiling water and cook for 8-10 minutes. Drain and rinse with cold water.
- When they are cool enough to handle, peel the eggs and chop them finely.
- In a medium bowl, combine the eggs, mayo, yoghurt, curry powder, mustard, dill and cayenne pepper, and mix well with a fork. Add salt and pepper to taste. Taste and adjust if needed.
- Serve immediately in cucumber boats, as a sandwich, or with your favourite fresh vegetable sticks or pita chips. Also great for meal prep - can be kept in the fridge for 2 to 3 days.
Nutrition (per serving)
- 250kcal
- Energy
- 12g
- Protein
- 5g
- Carbohydrates
- 20g
- Fat
Protein 19% Carbohydrates 8% Fat 73%
All nutrition values
- Calories
- 250 kcal
- Protein
- 12 g
- Carbohydrates
- 5 g
- of which sugars
- 3 g
- Fat
- 20 g
- of which saturated
- 4 g
- Fibre
- 1 g
- Salt
- 0.8 g
Values provided by the cook.
Allergens
Contains
- Egg
- Milk
- Mustard
- Nightshades
Based on the listed ingredients. Always check product labels - brands and cross-contamination can make a difference.
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