Pescatarian Egg Salad Stuffed Cucumbers

Total time42 min

Prep time20 min

Cook time12 min

5.0

(22)

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
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!