Egg-Salad Cucumber Boats

Healthier low-Carb egg salad cucumber boats. Breakfast, lunch, or a snack it’s really up to you. These are so easy and you guys have been asking me and telling me to make them with egg-salad for months so I finally got around to it. You can really add egg-salad to just about anything (bell peppers, zucchini, pickles, and avocado) so feel free to experiment. This recipe makes 2 portions which is 4 boats. You will need:

Egg-Salad Cucumber Boats by The Modern Nonna



  • 1 English cucumber halved and halve each piece
  • 5 medium eggs boiled
  • salt pepper , to taste
  • 2 tablespoons mayo
  • 1 teaspoon Dijon
  • everything but the bagel
  • parsley is optional


  • Boil your eggs for 8 to 10 minutes. I take mine out and soak them in freezing cold water so that they are easy to peel.
  • Cut your eggs with a knife into little pieces or use a fork to break them up. Salt and pepper to taste, mayo of choice or mashed avocado, and Dijon.
  • Mix well. Scoop out the seeds of your cucumber once you have a cut it in half and don’t discard them because you can add them to smoothies or make your own yogurt dip.
  • Fill your boats with the egg-salad and enjoy. Everything but the bagel seasoning is totally optional.


 The days I don’t make my own mayo I use the soy-free vegenaise which is super clean. You can also mash avocado and use that instead of mayo too. I do love pickles in my egg-salad but I didn’t have any on hand. Feel free to use egg-whites ONLY (I do many times) but it’s up to you. You can also sub out the mayo with yogurt too.


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