Deviled Cucumber Cups

Photo by Jaime S.
Adapted from livewellnetwork.com

PREP TIME

--

minutes

TOTAL TIME

60

minutes

SERVINGS

24

servings

PREP TIME

--

minutes

TOTAL TIME

60

minutes

SERVINGS

24

servings

Adapted from livewellnetwork.com

Ingredients

  • Deviled cucumber cups:

  • 3

    large eggs

  • Ice cubes

  • 4

    cucumbers, each at least 7 inches long

  • 2 1/2

    tablespoons Green Chile Mayonnaise

  • 2 1/2

    tablespoons minced red onion, rinsed

  • 1

    About 1 teaspoon freshly squeezed lemon juice

  • 1/2

    teaspoon fine sea salt, plus more to finish

  • 1 to 2

    red or green serrano chiles, seeded and slivered, for garnish

  • Green Chile Mayonnaise:

  • 1

    large egg

  • 2

    garlic cloves, minced

  • 1/2 to 1

    red or green serrano chile, finely chopped

  • 1/4

    About 1/4 tsp. sea salt

  • 1

    About 1 tbsp. fresh lemon juice

  • 1/2

    cup extra-virgin olive oil

Directions

Deviled Cucumber cups: 1. Put the eggs in a small saucepan and fill with water to cover by 1 inch. Bring to a boil; immediately reduce the heat to a simmer and cook, uncovered, 10 minutes. With a slotted spoon, transfer the eggs to a bowl of water and ice cubes and let cool for 1 minute, then crack all over and put back in the ice water for 5 minutes to help loosen the shells. Lift the eggs out of the water, peel, and pat dry. 2. Meanwhile, cut the cucumbers crosswise into 24 rounds, each 3/4 inch thick (you will have some cucumber left over). For fluted edges, cut out fluted rounds, using a biscuit cutter in the size that works best (see headnote). Using a melon baller or small spoon, scoop the seeds from the center of each cucumber round, leaving at least a 1/4-inch-thick layer of cucumber on the bottom and sides. Set the rounds on a baking sheet. 3. Shred the eggs with a razor-sharp grater (such as a Microplane) or against the finest slatted holes of a box grater, and put in a bowl. Add the mayonnaise, onion, lemon juice, and salt. Mash the mixture together with a fork. 4. Fill the cucumber cups with the egg mixture, mounding it slightly. Sprinkle each filled cup with salt and a few drops of lemon juice. Top each with a sliver of serrano. * Make ahead You can make both the filling and the cucumber cups up to 1 day ahead and cover and refrigerate them separately. Blot the cups dry just before filling Green Chile Mayonnaise: In a food processor, whirl egg, garlic, chile, 1/4 tsp. salt, and 1 tbsp. lemon juice until mixture thickens slightly, about 1 minute. Add oil drop by drop through top of processor until mixture starts to get quite thick, then drizzle in the rest in a slow stream. Whirl in more salt and lemon juice to taste. Mayonnaise keeps, covered and refrigerated, 1 day.

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