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Keto Salads

Egg Salad in Squash Boats

When I'm craving a light yet satisfying keto meal, these squash boats hit the spot. The creamy egg salad paired with crisp yellow squash creates a refreshing lunch that never leaves me feeling weighed down. It's one of those recipes I turn to when the weather warms up and I want something quick but nourishing. I love how the blanched squash stays tender-crisp, holding all that goodness. Plus, it's so easy to prep ahead for busy days. With fresh herbs and a touch of heat, every bite is full of flavor.

15 min Prep time 25 min Cook time 40 min Total time 6 Servings 350 Calories
Egg Salad in Squash Boats

Ingredients

  • medium yellow squash
  • hard-cooked eggs finely chopped
  • /4 cup minced celery
  • /4 cup minced red bell pepper
  • /4 cup sliced green olives
  • /4 cup shredded sharp Cheddar cheese
  • tablespoons chopped fresh basil
  • tablespoon chopped fresh dill weed
  • tablespoons mayonnaise
  • /4 teaspoon cayenne pepper
  • /4 teaspoon seasoned salt

Instructions

  1. Step 1

    Start by bringing a large pot of salted water to a rolling boil. While it heats, slice each yellow squash lengthwise and gently scoop out the seeds and stringy pulp, creating hollow boats. Carefully lower the squash halves into the boiling water and blanch for just 30 seconds—they should remain slightly crisp. Using a slotted spoon, transfer them immediately to a bowl of ice water to halt the cooking and lock in their bright color. Drain well and pat dry. For the filling, in a medium bowl, combine finely chopped hard-cooked eggs, minced celery, diced red bell pepper, sliced green olives, and shredded sharp Cheddar. Stir in fresh basil and dill, then add mayonnaise to bring the mixture together. Season with cayenne and seasoned salt, adjusting to your taste. Mix everything until well coated. Spoon the egg salad generously into each squash boat, mounding it attractively. Cover the filled boats with plastic wrap and refrigerate until thoroughly chilled

  2. Step 2

    I find that letting them rest for at least an hour really develops the flavors. Serve cold as a light lunch or appetizer.

Chef's Tip

I always sprinkle a little salt inside the squash cavities before blanching—it helps draw out any bitterness and seasons them from within. For an extra layer of crunch, I toss in toasted pecans or sunflower seeds right before serving; it adds a delightful texture contrast.

Storage Tips

Store leftover filled squash boats in an airtight container in the fridge for up to 3 days. The squash may soften slightly over time; for the freshest crunch, keep the egg salad and squash separate, then assemble before serving. These are best enjoyed cold, so no reheating is necessary.

Variation Tips

For a colorful change, use zucchini boats instead of yellow squash; the taste is equally mild and they hold up well. Another idea: fold diced avocado into the egg salad right before serving for a luxuriously creamy texture. If you want a crunch contrast, swap the green olives for chopped dill pickles.

Frequently Asked Questions