Egg Salad in Squash Boats Recipe -
  • READY IN 20 mins

Egg Salad in Squash Boats

Recipe by  

"Yellow squash is hollowed out and filled with egg salad. A great way to use leftover Easter eggs."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 min

    20 mins


  1. Bring a large pot of water to a boil over medium-high heat. Cut squash in half lengthwise. Remove and discard pulp. Blanch squash halves by putting in boiling water for about 30 seconds. Plunge squash in ice water to stop cooking.
  2. In a medium bowl, combine chopped eggs, celery, red pepper, sliced green olives, shredded cheese, basil, dill and mayonnaise. Season with cayenne and seasoned salt. Mix well.
  3. Spoon egg mixture into squash halves, mounding if necessary. Cover with plastic wrap and refrigerate until chilled thoroughly.
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Reviews More Reviews

Aug 04, 2005

No Thank You!!

Mar 28, 2005

I had high hopes for this recipe because the egg salad had so many yummy ingredients, but eating the salad along with the squash made it all really bland. I have a lot of leftovers, so I am going to remove the egg salad and add more chopped eggs and other ingredients and eat it with bread.


5 Ratings

Jun 10, 2005

Too much spice!!

Sep 08, 2009

Sorry,I didn't care for it.


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  • Calories
  • 151 kcal
  • 8%
  • Carbohydrates
  • 9.2 g
  • 3%
  • Cholesterol
  • 148 mg
  • 49%
  • Fat
  • 10 g
  • 15%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 284 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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