Recipes in This Post
I made these for Spane’s eighth birthday party, a pirate theme. I’m not much for egg whites, and this is a unique way to enjoy deviled eggs. The ground sumac really gives this appetizer the zip it needs.
These little boats are so delicious and festive looking that they could be the star of any holiday party. They are very easy to make, and would be wonderful to use up the colored eggs at Easter time. Children like them as a snack.
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Recipe: Cucumber Boats
- 3 eggs
- 3 Persian cucumbers
- 1/4 cup mayonnaise
- pinch dry mustard
- pinch good paprika
- ground sumac
- 12 black olives
- 12 toothpicks
- Bring a pot of water to the boil. Carefully lower the eggs into the water. Turn them over twice, then turn the heat off. Let the eggs sit in the hot water for 20 minutes. They will be perfectly cooked.
- Remove the eggs from the water, and shell. Cut each egg in half, reserving the whites.
- Put the yolks in a bowl with the mayonnaise, mustard and paprika. Mix throughly.
- Do not peel the cucumbers. Simply remove the top and bottom of each. Cut each lengthwise, then cut each half in half widthwise. Scoop out the seeds.
- Fill each cucumber boat with some of the egg filling. Dust the top of each boat lightly with the ground sumac.
- Slice the egg whites about 1/2 inch each slice. Take a slice and thread through the bottom with the toothpick. Put an olive on the toothpick, and thread the top of the egg white on the top of the toothpick. Put the sails on to the cucumber boats.
- Refrigerate until ready to eat.
Quick notesIt is important to use Persian cucumbers as they are the right size. The English cucumber is too large, and would also need to be peeled as a lot of people get indigestion from English cucumber peel.
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Diet tags: High protein
Number of servings (yield): 12
Culinary tradition: USA (Traditional)
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.