Add eggs to small saucepan with enough water to cover eggs by 1 inch. Set timer for 17 minutes. Bring water to a boil, reduce heat but keep it high enough so it keeps boiling. Place metal colander in sink, remove eggs from heat, and carefully pour water through colander then pour eggs into colander. Be very careful not to burn yourself, boiling water can scald.
Return eggs to pan, add cold water and ice to cool them. Set aside. In the meantime, prepare cucumber cups. Slice by cucumber into even chunks. Using a melon baller, scoop out inside of each cup, taking care not to cut through bottom. Set aside. Chop onion and celery, add to small bowl, along with salt, pepper, mustard, and your choice of salad dressing [see note].
Remove cooled eggs from pan. Peel eggs, chop them, add to bowl, and mix well. Fill cucumber cups with egg salad mixture and optional, garnish with paprika.
*NOTE: salad dressing option, choose 1 of the following: Light Mayonnaise, Light Sour Cream, 0% Fat Plain Greek Yogurt, or Vegan Mayonnaise, Organic Eats recipe on Big Oven.
Optional garnish, for a spicier version substitute ground chili pepper, chipotle pepper, or cayenne for paprika.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (404g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 89 (48%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 319.3mg||98 %|
|Sodium 260.8mg||9 %|
|Potassium 599.4mg||16 %|
|Total Carbohydrate 14.7g||4 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 12.5g|
|Protein 12.1g||17 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 186
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