Looking for a healthy and delicious appetizer that’s perfect for summer? Look no further than these light egg salad cucumber boats! Made with simple ingredients like creamy egg salad, crisp cucumbers, and a touch of dill, these boats are a flavorful and satisfying option that’s sure to please your taste buds. In this guide, we’ll show you how to make these delightful cucumber boats step-by-step.
INGREDIENTS
- 4 hard-boiled eggs, peeled
- ¼ cup plain nonfat Greek yogurt
- 1 stalk of celery, diced
- 2 tablespoons minced flat-leaf parsley
- 2 tablespoons Dijon mustard
- ¼ teaspoon ground pepper
- ⅛ teaspoon salt
- 1 (12-inch) English cucumber
- Pinch of cayenne pepper (optional)
INSTRUCTIONS
- In a medium bowl, use the back of a fork to mash the hard-boiled eggs.
- Stir in the Greek yogurt, diced celery, minced parsley, Dijon mustard, ground pepper, and salt until well combined.
- Cut the cucumber in half crosswise, then slice each half lengthwise. Scoop out and discard the seeds using a small spoon or measuring spoon.
- Evenly distribute the egg mixture into the four cucumber halves.
- If desired, sprinkle with a pinch of cayenne pepper. Serve immediately.
NOTES
Weight Watchers Points: 0 (Freestyle SmartPoints), 2 (SmartPoints), 2 (Points+)
NUTRITION INFORMATION (PER BOAT)
- Calories: 97.7 kcal
- Carbohydrates: 4 g
- Protein: 8.7 g
- Fat: 4.8 g
- Saturated Fat: 1.6 g
- Cholesterol: 186.6 mg
- Sodium: 227.5 mg
- Fiber: 0.3 g
- Sugar: 0.9 g
