A different fun way to enjoy your egg salad, make it Stuffed Cucumber Egg Salad Bites. A bite size, hand held egg salad stuffed inside the Cucumber. It’s a Refreshing appetizer or snack bites that is simple to make and absolutely delicious.

I love to snack a lot. Recently I had been looking for healthier snacking items and had been turning more to vegetables snacks. I like celery sticks, carrot stick, hummus and egg. I thought why not share this new favorite snack item on my blog. They’re really delicious and fun to make. They not only look attractive but they do taste good.

I know they’re just egg salad, but presented in a different way. Instead on arranging it on top of lettuce or spreading it on bread, I though why not stuff it inside the Cucumber. I will not take credit for the idea, you might even have tried it already. There’s a lot of variation of this idea online. Some fill it with all veggie, some with tuna, cheese or basically anything that you can fill it with. I decided to do egg salad first, but I am pretty sure more will come after this. I am also planning to do tuna and all veggie sticks.

This is great for party appetizer or even for snacking. I love that they are bite size portions (2 bite size at least) and they look very attractive. I like making food pretty even if I am the only one eating it. This is also a great make ahead and super flexible when it comes to filling options.

About This Recipe

• Ease in Making the Recipe: This is a very simple recipe. The most the you need to do is to boil the eggs, make the egg salad and stuff it in the Cucumber. All the steps are easy, you can have this ready in 20 minutes or less.
• Ingredients: This is basically just a simple egg salad stuffed in Cucumber. The ingredients are easy to find. The main ingredients are Cucumber and Eggs and the rest are seasoning and vegetable.
• Texture, Taste & Flavor: It’s a fresh fun way to enjoy egg salad. The Cucumber provided a lot of crunch and freshness, while the egg salad is creamy and delicious. This is a perfect appetizer or snacking option. No need for plates of cutlery, pick a piece with you hand and enjoy it.
• Make-Ahead: Yes, you can make this ahead of time. Prepare the Cucumber and remove the seeds. Set it aside and make the egg salad. Keep both in the refrigerator and fill the Cucumber the next day when you are going to serve it.

Ingredients for Stuffed Cucumber Salad

• Eggs – Hard boiled eggs. Cook the eggs for full 8-10 minutes. Make sure it does not have any runny egg yolk. I used a cheese grater to break the egg into smaller pieces, this is important so that there is no big chunks that could get stuck in the piping back when we start filling the center. You can also chop the egg if you do not have cheese grater.
• Cucumber– Choose a large Cucumber as possible. Tye larger snd wider the Cucumber, the more stuffing you can add. Select a Cucumber that is straighter, this way you have more even space to fill. The ends of the Cucumber are usually smaller and pointed, cut those off and use the center portion. The this will hold the egg salad and as the same time will provide a nice crunch and freshness to the salad l.
• Mayonnaise– You can use any kind of Mayonnaise. If you can find the thick Mayonnaise, that would be better to avoid a runny egg salad
• Seasoning and Spices – just the basic, salt and peppers. Garlic powder is a good addition too. I would have added it have I not run out of it
• Vegetables– this is optional, but I feel that adding some vegetables not only make the presentation more attractive but it also add crunch and freshness to the salad. I used carrot sticks because they are easy to insert on the side, and lettuce to compete the look of the salad. What is a salad with a lettuce anyway.

How to Make Stuffed Cucumber Salad

There are 4 main parts in making the stuffed Cucumber Egg Salad.

• Preparing the Cucumber: Nothing difficult here, but since we are not using Cucumber the traditional way of just slicing it, I thought this will be the first part that we need to do. We need to remove the seeds to create a hole in the center. The wider and straight tue Cucumber, the more space you will have for the filling. I used my baking 1/4 teaspoon to scoop out the seeds. You can do this ahead of tine and keep in the container and store in the refrigerator until ready to use.
• Make the Egg Salad – this one is very easy. Simply mix all the ingredients for the egg salad along with the grated Eggs. Grating the eggs produces a smoother texture that will be easier to push in the center. Alternatively, you can also slice the Cucumber into 1/2-inch thick and fill each center one at a tine.
• Fill the Cucumber – fill half of the center with egg salad or fill the entire hole with egg salad. I have a more detailed instructions in the section below.
• Add Vegetable . If think adding the vegetables not only makes this looks attractive but it also adds to a nice texture. With more veggies added, there will be more crunch and freshness. I used carrot sticks and lettuce, you can also use thinly sliced Radish, Celery sticks, steamed Beets and Bell Peppers. Be creative and enjoy the process. Choose what you enjoy eating.

How to use the center scraps

I don’t like wasting ingredients,’so if I can reuse them to maximize their value, that is often my goal. Instead of throwing the center, make Tzatziki with the leftover Cucumber and the scraps. You can also add them in your salad, they’re perfectly edible so do not throw them.

Success Tips in Making Stuffed Cucumber Egg Salad

1. Select large, wide and straight Cucumber: This will not only make the filling process easier but will also hold more egg salad
2. Use fully Hard Boiled Eggs – no runny yolks
3. Season well

Ingredients:

• 2 Hard Boiled Eggs
• 3 tablespoon Mayonnaise
• 1/3 teaspoon table Salt
• 1/3 teaspoon Black Pepper
• 1/8 teaspoon Cayenne Pepper
• 1 teaspoon fresh Chives – chopped
• 6-inches Cucumber (divide to 2, 3-inch each)

Instructions:

1. Pour water in a pan and bring the water to a full boil. Add the eggs and cook for 10 minutes. Remove the eggs and submerge in cold water. Remove the shell and transfer in a bowl and let cool completely
2. Using a cheese grater, grate the hard boiled eggs. Add mayonnaise, salt, peppers and chive. Mix to combine. Taste and adjust seasoning as desired. Refrigerate to cool completely. Transfer in a piping Bach or ziplock bag.
3. Prepare the cucumber. Cut the cucumber into 6-inch long then cut into 2. Using a 1/4 teaspoon, remove the seeds to hollow out tue center.
4. Using the piping bag, fill half the hollowed center with the egg salad. The remaining half will be filled with vegetable sticks. Alternatively, if you do not want to add any vegetable sticks, you can fill the center fully.
   • there are 2 ways you can do this: Transfer the egg salad in a piping bag and use that to fill the center. Use a large round frosting top if you have one. If you don’t have any, just cut the end of the piping back or ziplock bag enough for the egg salad to push out. You can fill the center fully with egg salad or fill only the half side and insert some vegetable of the other side.
   • Cut the hollowed Cucumber into 1/2-inch thick and fill each center one at a time
5. Slice into 1/2 thick – 1 inch depending on your preference.
6. Inset vegetable sticks on the side and some fresh lettuce.
7. Arrange in a platter. Sprinkle some salt and black pepper on top. Serve with small cubes of sliced bread.

Makes 12 pieces

Nutritional Information

Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutritional Information in this website, please read the Disclaimer page.

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