Egg Mayo Cucumber Boats (LC)
Ingredients
- ½ cucumber
- ¼ tsp sesame seeds, for topping
- ½ tsp sriracha or hot sauce (optional)
- Large mixed salad (of your choice: mixed leaves, tomatoes, peppers, red onions, cucumber etc.)
Egg Mayo (serves 3-4):
- 8 boiled eggs, peeled
- ½ red onion, finely diced
- Bunch of fresh parsley (optional)
- 2 tbsp Greek yoghurt
- 1 heaped tbsp mayonnaise
- 1 tbsp whole grain mustard (or less if using English mustard)
- Black pepper to taste (and a pinch of salt if preferred)
Instructions
Slice the cucumber in half lengthways, scoop out the centre with a spoon.
Chop the boiled eggs to your preferred texture (chunky or finely mashed).
Add the red onion and parsley (if using).
Mix in the Greek yoghurt, mayonnaise and mustard.
Season with black pepper (and salt, if desired).
Stir well to combine, then taste and adjust seasoning as needed.
If making in advance, add fresh parsley just before serving.
Spoon the egg mayo into the cucumber boats
Sprinkle with sesame seeds and finish with a drizzle of sriracha or hot sauce, if using.
Serve alongside the fresh salad and enjoy!
Note - The Egg Mayo recipe makes 3-4 portions. Store the remainder in the fridge for 3-4 days.