Usuba
Egg and Cucumber Sandwiches on Toast
A light and fresh sandwich with tender egg filling, crispy cucumber strips and tangy sauce. Perfect for breakfast or a light lunch.
- Total
- 20 min
- Standard serving
- 236 g
Ingredients
Total 8
Instructions
- 1
Step 1
Boil the eggs hard-boiled, pour cold water over them and peel. Cool completely and cut into small cubes.
- 2
Step 2
Peel the cucumber skin with a vegetable peeler. Continue removing the flesh in thin strips, stopping before you reach the core.
- 3
Step 3
Place the cucumber ribbons in a colander. Salt them so that the excess moisture drains out.
- 4
Step 4
Mix mayonnaise, yogurt, mustard and chopped green onions. Dress the sliced eggs with this sauce.
- 5
Step 5
On half of the bread slices, arrange cucumber ribbons in a single layer, slightly overlapping, with no gaps. On top of the cucumber, place the egg mixture in a layer approximately 3 mm thick.
- 6
Step 6
Cover the sandwiches with the remaining bread slices. Using a sharp knife, trim the crusts, then cut each sandwich into four triangles by slicing twice diagonally.
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