Tuna Cucumber Cups - cooking recipe

Ingredients

4 to 6 large cucumbers (1 1/2-inch thick)
2 cans tuna, drained
3 hard-boiled eggs, chopped
1/4 c. celery, finely chopped
2 Tbsp. pickle relish
2 Tbsp. mayonnaise
2 Tbsp. sour cream
2 tsp. Dijon mustard
1/2 tsp. onion powder
1/2 tsp. red pepper sauce
1/2 tsp. each salt and pepper

Preparation

Make the cucumber cup: Wash and peel, using a vegetable peeler. Cut cucumbers into 3/4-inch round pieces. Remove seed centers.