Cucumber and egg carpaccio recipe

Cucumber and Egg Carpaccio recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
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

Cucumber and egg carpaccio recipe, recipe Rating: 4.6
Number of votes:112 

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