Cucumber Boats

These are great any time snacks and look lovely on an appetizer table.
Cucumber Boats

Last Updated on August 25, 2019

Cucumber Boats

Cucumber Boats

Cucumber Boats

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 cucumber 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.

Let’s Make Some Cucumber Boats!

Cucumber Boats

Cucumber Boats

These are great any time snacks and look lovely on an appetizer table.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Appetizer
Cuisine: American
Servings (slide to adjust): 12 servings
Calories: 44kcal

Ingredients

  • 3 eggs
  • 3 Persian cucumbers
  • ¼ cup mayonnaise
  • pinch dry mustard
  • pinch paprika
  • ground sumac
  • 12 black olives
  • 12 toothpicks
Ingredients necessary for the recipe step are in italic.

Instructions

  • 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 thoroughly.
  • 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 mixture. 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.

Notes

It is important to use Persian cucumbers as they are the right size. The English and American cucumbers are too large, and would also need to be peeled as a lot of people get indigestion from an American cucumber peel.

Nutrition

Serving: 1servingCalories: 44kcalCarbohydrates: 2gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 63mgSodium: 59mgPotassium: 42mgSugar: 1g
Got Questions? Let me know!Mention @arbpen or tag #arbpen!

 

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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

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