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.