Cucumber and egg carpaccio recipe
Cucumber and Egg Carpaccio recipe
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Recipe intro
The Cucumber and Egg Carpaccio recipe is a refreshing and light dish that combines the delicate flavors of cucumber and egg. Perfect for a summer meal or as an appetizer, this recipe is both easy to make and visually appealing. Thinly sliced cucumbers are arranged on a plate, topped with thinly sliced hard-boiled eggs, and garnished with herbs and a tangy dressing. The combination of textures and flavors in this dish creates a delightful culinary experience.Keywords: cucumber, egg, carpaccio, refreshing, light
Cucumber and egg carpaccio recipe details
Ingredients
8 | hard boiled eggs, peeled and thinly sliced |
300 g | cucumber, thinly sliced |
1 bunch(es) | spring onions, sliced |
300 g | yoghurt |
6 tbsp | milk |
4 tbsp | cress, chopped |
2 tbsp | mustard |
6 tbsp | white wine vinegar |
salt and freshly ground black pepper | |
1 pinch(es) | sugar |
Instructions
Mix together the yoghurt, milk, mustard and vinegar. Season to taste with salt, pepper and sugar.Arrange the egg and the cucumber slices on a serving plate. Drizzle over the yoghurt sauce and garnish with spring onions and cress.
Serve with bread and butter.
Preparation time:
ca. 15 min
Grade of difficulty:
easy
Calories per portion:
n/a
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