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Loaded Cucumber Cups

Loaded cucumber cups are a refreshing snack with a savory filling that will keep your kids full until their next meal! 
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Snack
Cuisine: American
Keyword: Loaded Cucumber Cups
Servings: 4
Calories: 152kcal


  • 4 large egg
  • 2 medium cucumber
  • 1/4 cup mayonnaise, light
  • 1 teaspoon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1/8 teaspoon paprika
  • 1 medium carrot


  • Place eggs in a small pot and cover with water. Heat over high. Once boiling, turn off heat and allow eggs to sit for 10 minutes. Rinse in cold water, peel and place in a bowl to cool.
  • Meanwhile, cut cucumber into 1 1/2 inch thick pieces, removing the ends so that all pieces are able to sit on a flat surface. Using a melon baller or small spoon, scoop out the center of the cucumbers, enough to be filled.
  • Mash eggs with mayonnaise, mustard, salt, pepper and paprika.¬†Fill cucumber cups with egg salad.
  • Peel and cut carrot into small sticks. Serve with cucumber cups.


Calories: 152kcal | Carbohydrates: 9g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 191mg | Sodium: 267mg | Fiber: 1g | Sugar: 4g