Cucumber Cups with Deviled Ham Salad

Cucumber Cups with Deviled Ham Salad

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From: EatingWell Magazine, May/June 2016

Swap crostini for cucumber cups to hold ham salad in this easy appetizer recipe. Bring these healthy, crunchy bites to your next potluck or serve them at brunch and watch them disappear.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons mayonnaise
  • 2 tablespoons dill pickle relish
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon ground pepper
  • ½ cup finely chopped ham steak (2 ounces)
  • 1 large hard-boiled egg, finely chopped
  • 3 tablespoons finely diced celery, plus chopped celery leaves for garnish
  • 2 tablespoons minced onion
  • 1 English cucumber (12-14 inches), trimmed


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  1. Combine mayonnaise, relish, mustard and pepper in a medium bowl. Stir in ham, egg, celery and onion.
  2. Cut cucumber into 24 slices (about ½ inch thick). Leaving the bottom intact, scoop out seeds with a small spoon or melon baller to form a cup. Fill each with about 1½ teaspoons ham salad. Garnish with celery leaves, if desired.

Nutrition information

  • Serving size: 3 cucumber cups
  • Per serving: 38 calories; 2 g fat(0 g sat); 0 g fiber; 3 g carbohydrates; 3 g protein; 9 mcg folate; 27 mg cholesterol; 2 g sugars; 0 g added sugars; 104 IU vitamin A; 4 mg vitamin C; 14 mg calcium; 0 mg iron; 209 mg sodium; 126 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: ½ vegetable, ½ fat

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