Egg Salad Cucumber Boats
Creamy egg salad spooned into crisp cucumber pieces and served with whole-grain toast fingers — a protein-rich, no-fuss lunch.
Prep
10 min
Cook
10 min
Total
20 min
Yield
4 child portions
Nutrition note
Eggs provide protein, iron and choline. Yogurt adds calcium, while cucumber offers a crisp vegetable exposure.
Ingredients
- 14 large eggs
- 22 tablespoons plain Greek yogurt
- 31 teaspoon mild mustard, optional
- 41 large cucumber
- 52 tablespoons finely chopped chives, optional
- 64 slices whole-grain bread, toasted and cut into fingers
Method
- 1
Place eggs in a saucepan, cover with water, bring to a boil, then simmer for 9 minutes. Cool under cold water and peel.
- 2
Mash eggs with yogurt and mustard. Stir in chives if using.
- 3
Cut cucumber lengthwise into quarters, then into short pieces. Scoop a shallow channel from each piece.
- 4
Spoon egg salad into the cucumber pieces.
- 5
Serve with toast fingers.
Complete the Meal
Add soft fruit for a complete lunch.
Allergens
Contains egg, dairy, mustard and wheat.
Ingredient Substitutions
- Use dairy-free yogurt or mashed avocado for dairy-free filling.
- Serve egg salad on gluten-free toast instead of cucumber when needed.
- Omit mustard for a milder flavor.
Storage & Reheating
Store egg salad separately for up to 2 days; assemble shortly before serving.
Freezer Guidance
Do not freeze.
Picky-Eater Strategy
Serve the cucumber and egg salad separately if combined textures are challenging.
Little Helper Job
Let your child mash the eggs and fill the cucumber pieces.
Evidence-informed draft; pending review by a licensed pediatric dietitian before public health claims are made.