Click on a category to see more recipes in this category
Ingredients
2 English cucumbers
1 Teaspoon salt
3 Large eggs, hard cooked & shelled
1/3 Cup sour cream
2 Tablespoons white wine vinegar
1 Teaspoon Dijon mustard
1 Teaspoon sugar
1/8 Teaspoon pepper
1 Tablespoon chopped fresh dill
OR
1 teaspoon dried dill weed
Butter lettuce leaves, rinsed and crisped (optional)
Instructions
Trim and discard cucumber ends. Cut cucumbers in half lengthwise and thinly slice. In a bowl, mix cucumbers with 1 teaspoon salt; cover and chill at least 30 minutes or up to 4 hours. Drain well and pat dry.
Separate egg yolks and whites, cut whites into slivers and add to cucumber. In a blender or food processor, combine yolks, sour cream, vinegar, mustard, sugar, and pepper; whirl until smooth.
To serve, mix sour cream dressing and dill with cucumbers. Add salt to taste. Line a wide bowl with lettuce leaves and spoon cucumber salad onto leaves.