Spinach Stuffed Cucumber Cases

• 6 cucumbers (about 3 inches long each)
• 12 cup spinach, finely chopped (or use frozen, thawed and squeezed dry)
• 3 green onions, minced
• 13 cup mayonnaise (or less)
• 34 teaspoon salt
• pepper (freshly ground)
• 3 tablespoons lemon juice
• 1 egg yolk (hard boiled and mashed)

1. Peel and cut cucumber into 3/4 to 1 inch thick pieces and scoop out the seeds from one end of each cucumber piece, leaving the other end closed to form a small case or cup.
2. Chill and dry the cucumber cases on paper towels, uncovered, in the refrigerator for at least one hour.
3. Combine the remaining ingredients and fill the cucumber cases with the mixture.
4. The cases can be filled an hour or two before serving.

cucumbers, spinach, green onions, mayonnaise, salt, pepper, lemon juice, egg yolk

Taken from www.food.com/recipe/spinach-stuffed-cucumber-cases-215707 (may not work)