Ingredients portion 4
Cucumbers 500 g
Toast bread 8 pieces
Chicken egg 3 pieces
Natural yoghurt 1 tablespoon
Mayonnaise 1 tablespoon
Mustard 1 tablespoon
Green onions 2 pieces
Salt to taste
Cooking instructions 20 minutes
1 Boil the eggs, cover with cold water, peel, cool completely and cut into small cubes.
2 Remove the skin from the cucumbers with a vegetable peeler and discard. Then continue to peel off the flesh in thin “ribbons”, short of the core.
3 Put the cucumber “ribbons” in a colander to drain the liquid. Salt the cucumbers a little to drain the excess moisture.
4 Mix the mayonnaise, yoghurt, mustard and chopped spring onions together. Dress the eggs with this sauce.
5 Place half the bread slices in a single layer with the cucumber “ribbons” slightly overlapping so that there is no gap between them. Place the egg mixture on top of the cucumber layer and smooth it out. The mass should not be too much, but not too little – about 3 mm thick.
6 Cover the sandwiches with the remaining bread. Cut the crusts off the sandwiches with a sharp knife, then cut them into triangles by cutting them diagonally twice. 
