Sunday, April 27, 2014

Egg Salad Boats

1 cucumber
6 hard boiled eggs, peeled
4 tablespoon miracle whip
2 teaspoon dijon mustard
pepper to taste
2 teaspoons freeze dried chives, plus some for garnish

Roughly chop the peeled hard boiled eggs and place into a bowl.

In a separate bowl combine miracle whip, dijon mustard, pepper and freeze dried chives.

Pour the miracle whip mixture over the eggs and gently combine until all the eggs are coated.

Peel the cucumber, slice lengthwise, then down the center of each half.  Take a spoon and scrap out the center (seeds), of each slice to make a well. Pat dry with a paper towel.

Gently spoon the egg salad into each slice.

Garnish with extra chives.

Cover, and keep in the refrigerator until ready to serve.

(If you have left over egg salad, save for a sandwich for later.)

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