Ingredients

• 0.25 cup Coconut Cream
• 1 tbsp Coriander (fresh, finely chopped)
• 2 whole Eggs (hard boiled)
• 0.25 tsp Ginger (fresh, grated)
• 2 whole Lebanese cucumber
• 1 tsp Lime Juice
• 0.12 tsp Smoked Paprika
• 1 tbsp Spring Onion (finely chopped)
• 0.25 tsp Tamari

Instructions

• 1. Place the eggs at the bottom of the saucepan and cover with cold water so that the eggs are covered with water.
• 2. Heat the saucepan on high heat and bring the water to a boil, cook the eggs for 6-8 minutes until the eggs are hard boiled, depending on how soft you like your yolks.
• 3. While the eggs are boiling, chop the ends of the cucumbers. Use and apple corer to remove the seeds, first from one end, and then the other so that it is completely hollow.
• 4. In a medium bowl, combine all other ingredients and mix well.
• 5. Fill the cucumber with the egg mix, until full and tightly packed.
• 6. Slice into 1cm thick discs and serve.