High Fructose Corn Syrup Free Egg Salad Stuffed Cucumbers

Total time42 min

Prep time20 min

Cook time12 min

High Fructose Corn Syrup Free Egg Salad Stuffed Cucumbers

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the egg salad

4 large eggs
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Vital Farms Pasture-Raised Organic Large Eggs
See all
3 tbsp mayonnaise
1 tsp apple cider vinegar
1 tsp dijon mustard
2 tbsp fresh chives, finely chopped
2 tbsp fresh parsley, finely chopped
¼ tsp salt

For the boats

2 english cucumbers

For serving

1 tbsp fresh dill, chopped (optional)

Instructions

1
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then cover, remove from heat, and let stand for 11 minutes.
2
Transfer the eggs to a bowl of ice water and let cool for 10 minutes, until fully chilled. Peel and roughly chop the eggs into small pieces.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!