Egg and Cucumber Sandwiches
4 servings
20 minutes
Egg and cucumber sandwiches are a refined example of British cuisine, combining the freshness of vegetables with the tenderness of egg filling. The origins of this recipe trace back to English tea traditions where light snacks hold a special place. Crispy slices of toast surround a delicate salad of chopped eggs dressed with yogurt, mayonnaise, and mustard, while refreshing cucumber 'ribbons' add lightness and juiciness. These sandwiches are perfect for a light snack; they are served at dinner parties, picnics, or as an elegant accompaniment to tea. Their soft, slightly tangy flavor pairs perfectly with cool drinks, and the absence of complex ingredients makes them easy to prepare quickly at home.
1
Boil the eggs hard, rinse with cold water, peel, cool completely and cut into small cubes.
- Chicken egg: 3 pieces
2
Peel the cucumbers with a vegetable peeler and discard the skin. Then continue to remove the flesh in thin 'strips', stopping before reaching the core.
- Cucumbers: 500 g
3
Place the cucumber strips in a colander to drain the liquid. Sprinkle a little salt on the cucumbers to help draw out excess moisture.
- Cucumbers: 500 g
- Salt: to taste
4
Mix mayonnaise, yogurt, mustard, and chopped green onions. Dress the eggs with this sauce.
- Mayonnaise: 1 tablespoon
- Plain (natural) yoghurt: 1 tablespoon
- Mustard: 1 tablespoon
- Spring onion: 2 pieces
5
On half of the bread slices, lay a single layer of cucumber 'strips' slightly overlapping to avoid gaps. On the cucumber layer, spread the egg mixture and smooth it out. The mixture should not be too much or too little — about a 3 mm layer.
- Cucumbers: 500 g
- Chicken egg: 3 pieces
6
Cover the sandwiches with the remaining pieces of bread. Trim the crusts off the sandwiches with a sharp knife, then cut them into triangles by slicing diagonally twice.
- Sandwich (toast) bread: 8 pieces