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High Protein Egg Salad Cucumber Bites - Fresh, Crunchy, and Satisfying

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 6 large hard-boiled eggs, peeled and finely chopped
  • 2 large cucumbers (English or Persian work best), sliced into 1/2-inch rounds
  • 3 tablespoons Greek yogurt (2% or whole for creaminess)
  • 2 tablespoons mayonnaise (adds richness; adjust to taste)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice (freshly squeezed)
  • 1 small celery stalk, very finely diced
  • 2 tablespoons red onion, finely minced (or scallions)
  • 2 tablespoons fresh herbs (dill, chives, or parsley), chopped
  • 1/4 teaspoon garlic powder (optional)
  • Kosher salt and black pepper, to taste
  • Paprika or everything bagel seasoning, for sprinkling (optional)

Method
 

  1. Prepare the cucumbers: Wash and dry the cucumbers. Slice into 1/2-inch rounds. If the seeds are very wet, gently dab the tops with a paper towel so the egg salad sticks well.
  2. Mix the dressing: In a medium bowl, whisk together Greek yogurt, mayonnaise, Dijon, lemon juice, garlic powder, a pinch of salt, and a few grinds of black pepper until smooth.
  3. Add the mix-ins: Stir in the celery, red onion, and fresh herbs.
  4. Fold in the eggs: Add the chopped hard-boiled eggs and gently fold until everything is evenly coated. Taste and adjust seasoning with more salt, pepper, or lemon if needed.
  5. Assemble the bites: Lay cucumber rounds on a platter. Spoon about 1 heaping tablespoon of egg salad onto each round. You can also use a small cookie scoop or piping bag for a neat look.
  6. Finish with a sprinkle: Dust with paprika or everything bagel seasoning if you like. A few extra herb leaves on top look great too.
  7. Serve right away: Enjoy immediately for the best crunch. If prepping ahead, keep the egg salad chilled and assemble just before serving.