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Deviled Eggs & Cucumber Cups

Source of Recipe


Ladies' Home Journal, Recipes 2000






List of Ingredients



• 1 dozen large hard-cooked eggs, peeled
  
• 1/4 cup finely chopped celery ribs with leaves
  
• 2 Tbsp finely chopped sour pickles
  
• 2 Tbsp mayonnaise
  
• 2 Tbsp sour cream
  
• 2 tsp Dijon mustard
  
• 3/4 tsp salt
  
• 1/2 tsp hot red pepper sauce
  
• 1 large English (seedless) cucumber
  
• 2 Tbsp finely chopped onion
  
• 1 Tbsp snipped fresh chives and 3/4 tsp poppy seeds, for garnish (optional)
  






Instructions



1. Cut a small piece from the pointed end of each hard-cooked egg. Cut a third off the rounded end of egg. Carefully remove yolk, reserving the egg white pieces. Arrange egg cups on a large jelly-roll pan lined with foil. Coarsely chop yolks and egg white pieces; transfer to a large bowl.
   
   
2. Add celery, pickles, mayonnaise, sour cream, mustard, salt and hot pepper sauce to egg mixture, stirring until combined. (Can be made ahead. Cover filling and egg cups with plastic wrap and refrigerate overnight.)
   
   
3. Remove 1-inch-wide strips lengthwise down cucumber using vegetable peeler. Cut cucumber crosswise into 3/4-inch-thick pieces. Using the tip of a small spoon or melon baller, remove cucumber flesh from each cucumber piece, being careful not to cut through the other side.
   
   
4. Finely chop cucumber flesh; drain on paper towels. Transfer to bowl with egg filling. Rinse onion in a small strainer under cold water; drain. Transfer to bowl with egg filling. (Makes 1-3/4 cups filling.)
   
   
5. Transfer the cucumber cups to jelly-roll pan with egg cups. Fill a plastic storage bag with filling and pipe into egg whites and cucumber cups. Arrange egg and cucumber cups on a large serving plate. Sprinkle tops with chives and poppy seeds, if desired.
   
   Makes 12 deviled eggs,
   18 cucumber cups.