Egg Salad Cucumber Canapé
Egg Salad Cucumber Canapés are made with creamy egg salad served on crisp cucumber slices.
Ingredients
- 6 hard-boiled eggs
- ½ cup light mayonnaise
- ½ cup celery finely diced
- ½ tablespoon fresh dill chopped
- 1 teaspoon Dijon mustard
- Salt to taste
- Black pepper to taste
- 2 large cucumbers
- Fresh dill sprigs for garnish
Instructions
- Peel the hard-boiled eggs and finely dice them.
- Place the eggs in a medium mixing bowl.
- Add mayonnaise, diced celery, fresh dill, and Dijon mustard.
- Stir until well combined and creamy.
- Season with salt and pepper to taste.
- Wash the cucumbers and peel if desired.
- Slice cucumbers into 1 to 1½-inch thick rounds.
- Arrange cucumber slices on a serving platter.
- Spoon approximately 1 tablespoon of egg salad onto each cucumber slice.
- Garnish with fresh dill sprigs.
- Serve immediately or chill until ready to serve.
Notes
- English cucumbers work especially well because they have fewer seeds.
- Assemble just before serving for maximum freshness.
- Fresh dill provides the best flavor, but dried dill may be substituted.
- These canapés pair beautifully with brunch spreads and charcuterie boards.