Ingredients

The following ingredients have 4 Servings
  • 4 hard-boiled eggs (peeled)
  • 1/4 cup plain nonfat Greek yogurt
  • 1 stalk of celery (diced)
  • 2 tablespoons minced flat-leaf parsley
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon ground pepper
  • 1/8 teaspoon salt
  • 1 12-inch English cucumber
  • pinch of cayenne pepper (optional)

Instruction

  • In a medium bowl, smash the hard-boiled eggs with the back of a fork. Stir in the yogurt, celery, parsley, Dijon mustard, pepper and salt.
  • Cut the cucumber in half crosswise, then cut each piece in half lengthwise. With a small spoon or measuring spoon, scoop out and discard the seeds.
  • Divide the egg mixture evenly between the four cucumber boats.
  • Sprinkle with cayenne, if desired. Serve.