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In an era where healthy eating has taken center stage, the importance of incorporating fresh vegetables and nutritious ingredients into our meals cannot be overstated. As we strive for balanced diets that nurture our bodies, many are turning to innovative and delectable ways to enjoy these wholesome foods. One such dish that encapsulates this philosophy is the Cucumber Egg & Avocado Boats. This light and visually striking recipe not only tantalizes the taste buds but also serves as an excellent option for a variety of occasions.

Cucumber Egg & Avocado Boats

Discover a fresh and nutritious way to enjoy your meals with Cucumber Egg & Avocado Boats. This visually appealing recipe combines crunchy cucumbers with a creamy filling of avocado, hard-boiled eggs, and Greek yogurt, making it perfect for a light lunch, snack, or impressive appetizer. Packed with healthy fats and protein, these boats are as delightful as they are nourishing. Easy to prepare and customizable, they are a versatile addition to any meal.
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Ingredients
  

2 medium cucumbers

2 large eggs

1 ripe avocado

1 tablespoon Greek yogurt

1 teaspoon Dijon mustard

1 tablespoon lemon juice

Salt and pepper, to taste

Fresh dill or chives, chopped, for garnish

Optional: Cherry tomatoes or radish slices for garnish

Instructions
 

Prepare the Cucumbers: Rinse the cucumbers under cool water to clean them. Cut each cucumber in half lengthwise. Using a small spoon or melon baller, gently scoop out the seeds from the center, forming a boat-like structure. Set the cucumber boats aside on a plate.

    Hard-Boil the Eggs: Place the eggs in a medium-sized pot and cover them with cold water, ensuring the water level is at least an inch above the eggs. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot with a lid and remove it from the heat. Allow the eggs to sit undisturbed for 12-15 minutes. After the time is up, transfer the eggs to a bowl filled with ice water to cool for about 5 minutes. Once cooled, peel the eggs and finely chop them into small pieces.

      Make the Avocado Mixture: In a medium mixing bowl, scoop the flesh of the ripe avocado into the bowl and use a fork to mash it until smooth but still a bit chunky. Add in the Greek yogurt, Dijon mustard, and lemon juice. Season with salt and pepper to taste, then mix all ingredients together until fully combined.

        Combine the Eggs and Avocado: Carefully fold the chopped hard-boiled eggs into the avocado mixture. Mix gently until the eggs are evenly distributed but avoid over-mixing to keep some texture.

          Fill the Cucumber Boats: Using a spoon, generously fill each cucumber boat with the egg and avocado mixture, ensuring each boat is well-packed.

            Garnish: Sprinkle the top of each filled cucumber boat with fresh dill or chopped chives for an aromatic touch. If you like, arrange cherry tomatoes or radish slices around the boats for an extra burst of color and flavor.

              Serve: Place the cucumber boats on a serving platter and present them immediately as a vibrant appetizer or a light and nutritious lunch option.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 boats