Serve this Whole30 Egg Salad in cute little cucumber boats as a refreshing summer lunch. These make excellent appetizers and party food, too!
Egg salad is like really underrated in my opinion. Not only is it filling, but it’s delicious and healthy. Oh, and did I mention it’s super easy to make, Whole30 compliant, and chock full of protein and healthy fats?
Hard boil 6 eggs using the oven method. Chop them up and put them in a medium sized bowl. Add 1/4-1/3 cup of homemade avocado oil mayo (or other Whole30 compliant mayo), depending on your tastes, and 1 teaspoon of yellow mustard. Next, add 1/2 teaspoon each of curry powder and cumin. Season with salt and pepper, and it’s done!
To make the cucumber boats, scrub your cucumbers with a vegetable brush, cut the ends off, slice in half lengthwise and then slice in half widthwise. Use a spoon to scoop out the seeds, and a vegetable peeler to peel a strip from the bottom of the “boat” so it sits flat on a plate.
Add the egg salad to the cucumber boats right before serving!