Deviled Cucumber Cups

These pretty little bites showcase the bright color of pasture-raised chicken's eggs. Prep and Cook Time: about 1 hour. Notes: You'll need two round, fluted biscuit cutters, each at least 3/4 in. high: one 1 1/2 in. in diameter (for the narrower parts of the cucumber), the other 2 in. (for the fatter sections). A melon baller is useful too. You can make both the filling and cucumber cups up to 1 day ahead and chill them separately, covered; blot cucumbers dry before filling.

Yield: Makes 24 cucumber cups (8 servings)
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 22
  • Calories from fat: 68%
  • Protein: 1g
  • Fat: 1.7g
  • Saturated fat: 0.4g
  • Carbohydrate: 0.8g
  • Fiber: 0.2g
  • Sodium: 54mg
  • Cholesterol: 28mg

Ingredients

  • 3 large eggs
  • Ice
  • 4 medium cucumbers (each at least 7 in. long)
  • 2 1/2 tablespoons Green Chile Mayonnaise
  • 2 1/2 tablespoons minced red onion, rinsed (about 1/2 small red onion)
  • About 1 tsp. fresh lemon juice
  • About 1/2 tsp. sea salt
  • 1 to 2 red or green serrano chiles, seeded and slivered, for garnish

Preparation

  1. 1. Put eggs in a medium pot and cover with cold water. Bring to a boil, then cover, remove pot from heat, and let sit 14 minutes. With a slotted spoon, transfer eggs to a bowl of ice and cold water (reserve hot water in pot). Cool eggs at least 10 minutes, then use a slotted spoon to transfer eggs back to hot water (to loosen shells) for 10 to 20 seconds. Pat dry and peel.
  2. 2. Meanwhile, cut cucumbers into 24 rounds (3/4 in. thick each; you may have some cucumber left over). Using the size of biscuit cutter that fits best (see Notes), cut out fluted rounds. With a melon baller or small spoon, scoop seeds from centers of cucumber rounds, leaving at least a 1/4-in layer of seeds and/or flesh. Set on a baking sheet.
  3. 3. Shred eggs with a razor-sharp grater (such as a Microplane) or against the finest slatted (not punched-out) holes of a box grater and put in a medium bowl. Add mayonnaise, red onion, 1 tsp. lemon juice, and 1/2 tsp. salt. Mash mixture together with a fork.
  4. 4. Fill cups with egg mixture, mounding slightly. Sprinkle each with salt and a few drops of lemon juice to taste and garnish with a sliver of serrano.
  5. Note: Nutritional analysis is per cucumber cup.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Deviled Cucumber Cups Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy