Deviled Cucumber Cups

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 chilies, seeded and slivered, for garnish

Directions

1. 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. 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. 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. 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. 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. 6

   Add mayonnaise, red onion, 1 teaspoons lemon juice, and 1/2 teaspoons salt. Mash mixture together with a fork.

7. 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.