Ingredients
6 large eggs, hard-boiled and chopped
1/2 English cucumber, halved lengthwise and deseeded
1/4 cup plain Greek yogurt
1 tablespoon lemon juice
1 teaspoon fresh dill, chopped
1/2 teaspoon garlic powder
1/4 teaspoon salt
Black pepper to taste
Instructions
Preheat oven to 350°F (175°C) and place cucumber halves on a baking sheet.
Boil eggs for 10 minutes, then cool, peel, and chop.
In a bowl, combine chopped eggs, Greek yogurt, lemon juice, dill, garlic powder, salt, and pepper.
Spoon the egg salad mixture into the cucumber boats.
Chill for 15 minutes before serving.
Notes
Use small cucumbers for bite-sized snack boats
For extra flavor, add minced red onion or celery
Store in an airtight container in the fridge for up to 24 hours
Serve with whole grain crackers for added texture
- Prep Time: 15
- Cook Time: 10
- Category: High Protein Snacks
- Method: Baking
- Cuisine: American
- Diet: Low-carb, High-protein
Nutrition
- Serving Size: 4-6 snack boats
- Calories: 150
- Sugar: 2g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 220mg