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Once you've achieved a creamy avocado base, it's time to introduce the star protein: hard-boiled eggs. Begin by peeling and finely chopping the eggs. For this recipe, it's crucial to handle the eggs delicately. Gently fold the chopped hard-boiled eggs into the avocado mixture using a spatula or large spoon. The goal here is to maintain the integrity of the egg pieces while ensuring they’re evenly distributed throughout the creamy filling. This folding technique allows for a delightful mix of flavors and textures, offering a satisfying bite in every cucumber boat.

Cucumber Egg & Avocado Boats

Discover the refreshing and nutritious Cucumber Egg and Avocado Boats, perfect for any occasion! These delightful bites feature crisp cucumbers filled with creamy avocado and protein-rich hard-boiled eggs, making them an ideal light lunch or elegant appetizer. Easy to prepare, they are visually appealing and packed with flavor to impress your guests. Explore ingredients, preparation steps, and variations that will make these healthy boats a staple in your kitchen!
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Ingredients
  

2 medium cucumbers

2 large eggs

1 ripe avocado

1 tablespoon Greek yogurt

1 teaspoon Dijon mustard

1 tablespoon lemon juice

Salt and pepper, to taste

Fresh dill or chives, for garnish

Optional: Cherry tomatoes or radish slices for garnish

Instructions
 

Prepare the Cucumbers: Wash the cucumbers thoroughly. Cut each cucumber in half lengthwise and scoop out the seeds using a small spoon or melon baller, creating a boat-like shape. Set aside.

    Hard-Boil the Eggs: Place the eggs in a pot and cover them with water. Bring the water to a boil, then cover the pot and remove it from heat. Let the eggs sit for about 12-15 minutes. Once done, transfer the eggs to an ice bath to cool. After they’re cooled, peel and chop them into small pieces.

      Make the Avocado Mixture: In a medium bowl, scoop out the flesh of the ripe avocado and mash it with a fork. Stir in the Greek yogurt, Dijon mustard, and lemon juice. Add salt and pepper to taste, mixing thoroughly until smooth.

        Combine the Eggs and Avocado: Gently fold the chopped hard-boiled eggs into the avocado mixture. Ensure it is well-combined but still chunky.

          Fill the Cucumber Boats: Spoon the egg and avocado mixture evenly into each cucumber boat, filling them generously.

            Garnish: Sprinkle fresh dill or chopped chives on top for added flavor. If desired, add cherry tomatoes or radish slices on the side for a colorful presentation.

              Serve: Arrange the cucumber boats on a platter and serve immediately as a refreshing appetizer or a light lunch option.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 boats