Eggs stuffed with cucumbers with ranch sauce – a detailed recipe cooking. 
The photodishes: Kon Pulos Time: 55 min. Difficulty: easy Servings: 6 – 8 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 large eggs
- 2 tbsp. l mayonnaise
- 2 tbsp. l sour cream
- 2 tsp dried horseradish
- 1 tsp Dijon mustard
- 1/4 Art. diced cucumber, as well as thin slices for decoration
- 2 tbsp. l chopped parsley
- 1 tbsp. l chives
- 1 tbsp. l chopped dill
Recipes with similar ingredients: eggs, cucumbers, Dijon mustard, horseradish, mayonnaise, sour cream, chives, dill, parsley
Recipe preparation:
- Put the eggs in a pan and pour cold water so that it closed the eggs a few centimeters. Bring to a boil; reduce heat to minimum and simmer for 10 minutes. Drain and put the eggs in a bowl of ice water to cool them; clean eggs and cut in half. Pull out the yolks and shift to a bowl.
- Add mayonnaise, sour cream, horseradish, mustard, 1/4 tsp. salt and a few pinches of ground pepper; mix until smooth consistency. Add diced cucumber, parsley, onion and dill. Place the yolks with ranch sauce in the egg whites; from above garnish with a slice of cucumber. Refrigerate before serving. within 30-60 minutes
