Sour Cream Cucumber Salad

By jedrew_52

Ingredients

• 2 English cucumbers
• 1 tsp. salt
• 3 hard cooked large eggs, shelled
• 1/3 cup sour cream
• 2 tbsp. white wine vinegar
• 1 tsp. Dijon mustard
• 1 tsp. sugar
• 1/8 tsp. pepper
• 1 tbsp. chopped fresh dill or 1 tsp. dried dill weed
• Butter lettuce leaves, rinsed

Preparation

Step 1

Trim and discard cucumber ends. Cut cucumbers in half lenthwise and thinly slice. In a bowl, mix cucumbers with 1 tsp. salt; cover and chill at least 30 minutes or up to 4 hours. Drain well and pat dry.

Seperate egg yolks and whites. Cut whites into slivers. 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 onto leaves.