Egg and Cucumber Sandwiches

Serves: +4
  • Cucumbers 500 g
  • Toast bread 8 slices
  • Egg 3 pieces
  • Natural yoghurt 1 tablespoon
  • Mayonnaise 1 tablespoon
  • Mustard 1 tablespoon
  • Green onions 2 pieces
  • Salt  taste
Per serving
Calories: 305 kcal
Proteins: 12 g
Fats: 11 g
Carbohydrates: 37.5 g
20 minsPrint
  • Egg and Cucumber Sandwiches
    Boil the eggs hard-boiled, add cold water, peel, cool completely and cut into small cubes.
  • Egg and Cucumber Sandwiches
    Remove the skin from the cucumbers with a peeler and discard. Then continue to remove the pulp with thin “ribbons”, not reaching the core.
  • Egg and Cucumber Sandwiches
    Put the cucumber “ribbons” in a colander to glass the liquid. Salt the cucumbers a little so that the glass has excess moisture.
  • Egg and Cucumber Sandwiches
    Stir in mayonnaise, yogurt, mustard and chopped green onions. Season the eggs with this sauce.
  • Egg and Cucumber Sandwiches
    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.
  • Egg and Cucumber Sandwiches
    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.
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