Egg and Cucumber Sandwiches

Sandwiches | British cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Egg and cucumber sandwiches

Ingredients

Cucumbers - 17.6 oz
Sourdough Bread - 8 pieces
Chicken Egg - 3 pieces
Natural Yogurt - 1 tablespoon
Mayonnaise - 1 tablespoon
Mustard Greens - 1 tablespoon
Scallions - 2 pieces
Salt - to taste

Step by Step guide

Step 1

Boil the eggs hard, then transfer them to cold water, peel, let them cool completely, and chop into small cubes.

Step 2

Peel the cucumbers with a vegetable peeler and discard the skin. Then, continue to slice the flesh into thin 'ribbons', stopping just before reaching the core.

Step 3

Place the cucumber strips in a colander to drain excess liquid. Lightly salt the cucumbers to draw out any extra moisture.

Step 4

Mix the mayonnaise, yogurt, mustard, and chopped green onions. Dress the eggs with this sauce.

Step 5

On half of the slices of bread, lay out a single layer of cucumber strips, slightly overlapping them to avoid any gaps. On top of the cucumber layer, spread the egg mixture evenly. The amount of mixture should be moderate—not too much, but not too little—aiming for a layer about 3 mm thick.

Step 6

Cover the sandwiches with the remaining pieces of bread. Using a sharp knife, trim the crusts off the sandwiches, then cut them into triangles by slicing diagonally twice.