I am an egg lover! What about you? I enjoy eggs pretty much anyway you can make them. From the pretty basic, over easy breakfast (and sometimes dinner) with ham and toast, to a fancy chocolate souffle. If eggs are on the menu, I’m there! Today I made Cucumber Egg Salad Bites. These little bites remind me of tea parties and fancy luncheons. They are dainty and quite refreshing, and would make a wonderful addition to your Easter or Mother’s Day table! 
Cucumber Egg Salad Bites
(recipe makes approx. 20 pieces)
(printable recipe at end of page)
6 Eggs
2-3 Cucumbers
1 small Onion
3-4 tablespoons Mayonnaise
Ground Pepper
Fresh Strawberries
Boil your eggs first. I boil them a certain way, and I very seldom ever have any trouble getting the shell off. This is how to make them look pretty. Place the eggs in a pot of cold water. Put the temperature on high so they will boil. Once boiling, set the timer for 15 minutes. Once the timer rings, take the eggs to the sink. Don’t drain the hot water, but start adding cold water to the pot. Let water run over into the sink, until the water in the pot is ice cold.
Remove boiled eggs from the pot. The shells should come off quickly now, and more importantly, with out looking cut up and ugly.
I sliced the egg down the center, then turned it and sliced it on the other side. Chop into pieces.
Before placing the egg salad in the cucumber, cut a little bit of the flesh of the cucumber away from the sides. Only go about half way down. You want to leave a little bit on the bottom.
Chop the onions into small bite sized pieces. Add mayonnaise, a little at a time, mixing after each addition. You will know when you have enough. Sprinkle with ground pepper. Chop the strawberries. Don’t cut them too tiny. They taste best in this dish when they are cut a little bigger. Use a small scoop to place egg salad into cucumber. That’s it!
I hope you enjoyed this recipe for Cucumber Eggs Salad Bites. If you have any questions about anything, please leave a message below, in the comments, and I will answer you asap. Thank you for stopping by today! Check out how some of my blogging friends put their unique and tasty spin on Egg Salad!
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Cucumber Egg Salad Bites
- 6 Eggs
- 2-3 Cucumbers
- 1 small Onion
- 3-4 tablespoons Mayonnaise
- Ground Pepper
- Fresh Strawberries
- Boil your eggs first. I boil them a certain way, and I very seldom ever have any trouble getting the shell off. This is how to make them look pretty. Place the eggs in a pot of cold water. Put the temperature on high so they will boil. Once boiling, set the timer for 15 minutes. Once the timer rings, take the eggs to the sink. Don’t drain the hot water, but start adding cold water to the pot. Let water run over into the sink, until the water in the pot is ice cold.
- Remove boiled eggs from the pot. The shells should come off quickly now, and more importantly, with out looking cut up and ugly.
- I sliced the egg down the center, then turned it and sliced it on the other side. Chop into pieces.
- Before placing the egg salad in the cucumber, cut a little bit of the flesh of the cucumber away from the sides. Only go about half way down. You want to leave a little bit on the bottom.
- Chop the onions into small bite sized pieces. Add mayonnaise, a little at a time, mixing after each addition. You will know when you have enough. Sprinkle with ground pepper. Chop the strawberries. Don’t cut them too tiny. They taste best in this dish when they are cut a little bigger. Use a small scoop to place egg salad into cucumber. That’s it!
eggs, deviled eggs, appetizers, cucumbers, mayo, onions
appetizers, snack, side dish, party food, picnic food,