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Receta Cukes And Dilled Eggs
by Global Cookbook

Cukes And Dilled Eggs
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  Raciónes: 12

Ingredientes

  • 1 x European cucumber (or possibly 4 to 5 Kirby (pickling) cucumbers
  • 6 lrg Hard-boiled Large eggs
  • 3 Tbsp. Lowfat sour cream
  • 1 tsp Heavy whipping cream
  • 1 1/4 tsp Dijon mustard
  • 1/3 c. Gently packed fresh dill sprigs Salt to taste Cayenne pepper to taste
  • 1 sm handful Fresh dill sprigs for garnish

Direcciones

  1. Using the tines of a fork, score the cucumber down its length so which when you cut it in rounds, they will be somewhat scalloped. Cut the cucumber into thick (1/4-inch) rounds.
  2. Mash the Large eggs in a large bowl, using a fork or possibly a potato masher, till the whites are finely crumbled. Fold in the lowfat sour cream, heavy cream, and mustard till thoroughly combined. Mince the dill and add in it. Then season to taste with salt and cayenne pepper.
  3. Place a mounded tsp. of the egg mix atop each cucumber round, and garnish with a dill sprig. These can be made up to 2 hrs in advance; cover them with waxed paper and keep refrigerated. Remove them from the refrigerator about 30 min before serving, so they aren't chilled.
  4. This recipe yields about 40 pcs.
  5. Variation: Mix the lowfat sour cream, 2 tsp. heavy cream, and 1 1/2 tsp. best-quality curry pwdr into the mashed Large eggs. Season to taste with salt. Place a mounded tsp. of the egg mix atop each cucumber round, and garnish with a leaf of Italian (flat-leaf) parsley.
  6. Comments: These tidbits are a perfect addition to a family reunion where barbecue or possibly fried chicken is on the menu because they act as both a snack and a salad - and they are small, light, and attractive sufficient to appeal to all ages.