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Crisp Cucumber Cups Stuffed with Savory Spinach Filling

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Ingredients

Adjust Servings:

	6 cucumbers (about 3 inches long each)
	1/2 cup spinach, finely chopped (or use frozen, thawed and squeezed dry)
	3 green onions, minced
	1/3 cup mayonnaise (or less)
	3/4 teaspoon salt
	pepper (freshly ground)
	3 tablespoons lemon juice
	1 egg yolk (hard boiled and mashed)

Nutritional information

261.9

Calories

116 g

Calories From Fat

12.9 g

Total Fat

2.4 g

Saturated Fat

83.7 mg

Cholesterol

945.4 mg

Sodium

37 g

Carbs

4.3 g

Dietary Fiber

15 g

Sugars

6.5 g

Protein

1931g

Serving Size

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Crisp Cucumber Cups Stuffed with Savory Spinach Filling

Name: Crisp Cucumber Cups Stuffed with Savory Spinach Filling
Prep time: 20 min
Total time: 1 h 30 min
Yield: 3-4
Cuisine: American
Ingredients: : 6; : 1/2; : 3; : 1/3; : 3/4; : 3; : 1

Features:

Cuisine:

American

Little cucumber cups filled with spinach mixture and served chilled. Taken from a local community cookbook Pass the Plate from Christ Episcopal Church (New Bern, North Carolina). Cooking time is refrigeration time.

90 min
Serves 3
Easy

Ingredients

Directions

Spinach Stuffed Cucumber Cases, Little cucumber cups filled with spinach mixture and served chilled Taken from a local community cookbook Pass the Plate from Christ Episcopal Church (New Bern, North Carolina) Cooking time is refrigeration time , These were a big hit! used too much lemon juice on the test run and used about half the amount the second time through These were great!

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Steps

1 Done	Peel and Cut Cucumber Into 3/4 to 1 Inch Thick Pieces and Scoop Out the Seeds from One End of Each Cucumber Piece, Leaving the Other End Closed to Form a Small Case or Cup.
2 Done	Chill and Dry the Cucumber Cases on Paper Towels, Uncovered, in the Refrigerator For at Least One Hour.
3 Done	Combine the Remaining Ingredients and Fill the Cucumber Cases With the Mixture.
4 Done	the Cases Can Be Filled an Hour or Two Before Serving.