Curried Egg Salad Stuffed Cucumber Boats
with tomatoes / pineapple spears
Crisp cucumber boats provide a refreshing base for creamy egg salad and warm curry spices. Paired with refreshing pineapple spears, it offers a delightful balance of savory and sweet flavors for a quick and satisfying dinner that can be prepared ahead and served when needed.
Ingredients
- Eggs - 8
- Mayonnaise, paleo-friendly - 1/2 cup
- Curry powder, mild - 2 tsp
- Mustard, Dijon - 1/2 tsp
- Lime juice - 1/2 tsp
- Cucumbers - 4 , halved lengthwise
- Tomatoes, medium - 1 , chopped
- Cilantro - 1 Tbsp , chopped
- Pineapple, fresh - 1 lb , sliced into spears
Prep
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Boil eggs - Cover eggs with cold water in a small saucepan. Bring to a boil and then turn off heat. Put a lid on the pan and let eggs sit in hot water for 11 minutes. Drain and rinse under cold water. (Can be done up to 5 days ahead)
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Make curry mayonnaise - In a small bowl, combine mayonnaise, curry powder, mustard, and lime juice. Season to taste with some salt. (Can be done up to 5 days ahead)
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Pineapple - Prep as directed. (Can be done up to 1 day ahead)
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Cucumbers - Slice in half lengthwise and then use a spoon to scoop out the center of each cucumber half, leaving ~1/2” / 1.25 cm thick shell on all sides (discard the center you scoop out or save it for another purpose). (Can be done 1 day ahead)
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Tomatoes / Cilantro - Prep as directed.
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Make
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Roll eggs against a hard, flat surface to break up the shell and then peel and chop.
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In a serving or mixing bowl, combine eggs with curry mayonnaise and cilantro. Fold everything together gently until combined and season to taste with some salt and pepper.
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Stuff cucumber boats with egg salad and top each with chopped tomatoes.
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Serve cucumber boats with pineapple spears on the side. Enjoy!
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