Deviled Cucumber Cups
By á-178060
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
Details
Servings 24
Cooking time 60mins
Adapted from livewellnetwork.com
Preparation
Step 1
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.
You'll also love
- Bean and Corn Salsa 4.4/5 (8 Votes)
- Miso-Glazed Turnips 4/5 (14 Votes)
- Cream Cheese Spread for Cucumber... 4.2/5 (9 Votes)
Review this recipe