Pregnancy Friendly Egg Salad Stuffed Cucumbers
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Learn more →Ingredients
4 servings
For the egg salad
- 4 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 3 tbsp mayonnaise
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 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.
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