Description
A visually stunning and flavorful appetizer featuring creamy deviled eggs served on a fresh cucumber base, perfect for any gathering.
Ingredients
Scale
- 12 large eggs
- 0.5 cup mayonnaise
- 1 to 2 tbsp yellow mustard
- Salt to taste
- Black pepper to taste
- 3 to 4 green onions, chopped
- 1 large cucumber, sliced
Instructions
- Hard boil the eggs: Place the eggs in a medium pot and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover and remove from heat. Let sit for 12 minutes.
- Cool and peel the eggs: Transfer the eggs to an ice bath to halt cooking. After 10 minutes, peel the eggs gently under running cool water.
- Cut and remove the yolks: Cut each egg in half lengthwise and carefully scoop out the yolks into a mixing bowl. Set the egg whites aside.
- Prepare the filling: Mash the yolks with mayonnaise, mustard, salt, and black pepper until smooth.
- Add green onions: Fold chopped green onions into the yolk mixture for even flavor distribution.
- Assemble the tulips: Spoon or pipe the yolk mixture back into the hollowed egg whites, piling it high for a tulip effect.
- Prepare the cucumber base: Slice the cucumber into thick rounds and arrange neatly on a large platter.
- Final placement: Place the deviled eggs on top of the cucumber slices.
- Serve chilled: Enjoy this delightful dish at your gathering.
Notes
You can prepare the deviled eggs a day ahead for even better flavor. Experiment with different mustards and toppings for variety.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 1g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 186mg
Keywords: deviled eggs, appetizer, cucumber, party food, easy recipes