Creamy mayo-stuffed hard-boiled eggs sit atop crisp cucumber boats for the perfect family-style finger food served along miso-marinated grilled veggies and fresh greens.
- 6 Lāna‘i eggs
- 6 dollops of mayonnaise
- 1 vine-ripened tomato, sliced
- 1 mini-cucumber, sliced
- 3 mini-cucumbers, hollowed out to create boats
- 1/2 teaspoon paprika
- Lana’i mixed greens
For the Grilled Miso Veggies:
- 2 bell peppers, seeded and sliced
- 2 small eggplants, sliced
- 2 tablespoons Ohana Flavors Miso Sauce
Hard boil eggs and cool.
While eggs are cooling, brush bell peppers and eggplant slices with miso sauce and grill 5 minutes per side. Set aside.
Slice each egg in half. In the middle of each egg insert a dollop of mayonnaise, a cucumber slice, and a tomato slice. Place 2 eggs in a cucumber boat and sprinkle with paprika. Alternatively, slice eggs into quarters and fill cucumber boat with a dollop of mayonnaise then layer cucumber and tomato slices and egg and sprinkle with paprika.
Serve egg sandwiches and grilled veggies on a bed of Lāna‘i Mix greens.