Egg Salad Cucumber Canape
This egg salad cucumber canapé recipe is perfect appetizer for Easter and Mother's Day brunches. It is gluten-free and can be made in just 10 minutes.
Servings 10
Calories 72.6kcal
Equipment
Ingredients
- 6 eggs hard boiled
- ½ cup light mayonnaise
- ½ cup celery finely diced
- ½ tablespoon fresh dill
- 1 teaspoon dijon mustard
- salt and pepper to taste
- 2 large cucumbers
- additional dill for garnish
Instructions
- Peel and dice the hard boiled eggs.
- Place the eggs, light mayo, celery, dill, and dijon mustard in a medium bowl and stir well with a spatula. Season to taste with salt and pepper.
- Peel your cucumbers if desired; then cut them into 1 inch to 1.5 inch slices.
- Place one tablespoon of egg salad on each of the cucumber slices.
- Garnish with additional dill sprigs.
Nutrition
Calories: 72.6kcal | Carbohydrates: 2.7g | Protein: 3.8g | Fat: 5.1g | Saturated Fat: 1.2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1.5g | Trans Fat: 0.02g | Cholesterol: 100mg | Sodium: 140.9mg | Potassium: 135.5mg | Fiber: 0.5g | Sugar: 1.4g | Vitamin A: 218.2IU | Vitamin C: 2.1mg | Calcium: 26.2mg | Iron: 0.6mg