Deviled Cucumber Cups

dicentra's Note:

From Sunset.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 8

• 3 large eggs
• ice
• 4 medium cucumbers (each at least 7 in. long)
• 2 ½ tablespoons green chile mayonnaise
• 2 ½ tablespoons minced red onions , rinsed (about 1/2 small red onion)
• 1 teaspoon fresh lemon juice
• ½ 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.