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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! 
Course Snack
Cuisine American
Keyword Loaded Cucumber Cups
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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