Egg and Cucumber Sandwiches

Boil the eggs hard-boiled, add cold water, peel, cool completely and cut into small cubes.

Remove the skin from the cucumbers with a peeler and discard. Then continue to remove the pulp with thin “ribbons”, not reaching the core.

Put the cucumber “ribbons” in a colander to glass the liquid. Salt the cucumbers a little so that the glass has excess moisture.

Stir in mayonnaise, yogurt, mustard and chopped green onions. Season the eggs with this sauce.

On half of the bread slices, put in one layer cucumber “ribbons” with a little overlap so that there are no gaps between them. Put the egg mass on a layer of cucumber and smooth. The mass should not be very much, but not too little – a layer of about 3 mm.

Cover the sandwiches with the remaining pieces of bread. Use a sharp knife to trim the crusts off the sandwiches, then cut them into triangles, cutting twice diagonally.