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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From Sunset. Ingredients:
3 large eggs |
ice |
4 medium cucumbers (each at least 7 in. long) |
2 1/2 tablespoons green chile mayonnaise |
2 1/2 tablespoons minced red onions, rinsed (about 1/2 small red onion) |
1 teaspoon fresh lemon juice |
1/2 teaspoon sea salt |
1 -2 serrano chili, seeded and slivered, for garnish |
Directions:
1. Put eggs in a medium pot and cover with cold water. Bring to a boil, then cover, remove pot from heat, and let sit 14 minutes.
2. With a slotted spoon, transfer eggs to a bowl of ice and cold water (reserve hot water in pot). Cool eggs at least 10 minutes, then use a slotted spoon to transfer eggs back to hot water (to loosen shells) for 10 to 20 seconds. Pat dry and peel.
3. Meanwhile, cut cucumbers into 24 rounds (3/4 inches thick each; you may have some cucumber left over). Using the size of biscuit cutter that fits best (see Notes), cut out fluted rounds.
4. With a melon baller or small spoon, scoop seeds from centers of cucumber rounds, leaving at least a 1/4-in layer of seeds and/or flesh. Set on a baking sheet.
5. Shred eggs with a razor-sharp grater (such as a Microplane) or against the finest slatted (not punched-out) holes of a box grater and put in a medium bowl.
6. Add mayonnaise, red onion, 1 teaspoons lemon juice, and 1/2 teaspoons salt. Mash mixture together with a fork.
7. Fill cups with egg mixture, mounding slightly. Sprinkle each with salt and a few drops of lemon juice to taste and garnish with a sliver of serrano.
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