Cucumber boats floating on their blue ocean plate with fully open egg-white sails, rigging of toothpicks with whimsical olives making the mast, and filled with egg salad. Ahoy!
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.
This recipe makes 12 appetizers from 3 Persian cucumbers and 3 eggs. You can easily double or triple the recipe depending on how many people you have. Remember, each cucumber makes 4 boats and each egg makes 4 sails.
Persian cucumbers are the perfect size for this appetizer. Peel them, use a spoon to remove the seeds, then cut them in half. They make a perfect bite-size treat. If you cannot find Persian cucumbers, you could use a regular cucumber, but you would have to cut in thirds or fourths, then cut those pieces in half lengthwise and remove the seeds. Using Persian Cucumbers is a lot easier.
To Make the Sails
Use your Instant Pot to hard-boil the eggs, then let them cool off. When they are cool enough to handle, cut them in half and remove the yolk. You will be using the yolks for the stuffing. Cut each egg white in half, which will give you 12 sails. If you want, you can use fancy toothpicks to make your cucumber boats even more festive.
Let’s Make Some Cucumber Boats!
- 3 eggs
- 3 Persian cucumbers
- ¼ cup mayonnaise
- pinch dry mustard
- pinch 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 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.