Afternoon snack
Egg and cucumber bites
Eggs, cucumber and a light mustard cream
- Ready in 20 min
- 225 kcal
Per serving
- kcal
- 225
- Protein
- 17 g
- Carbs
- 6 g
- Fat
- 15 g
Ingredients
- 2 pcs eggs
- 130 g cucumber
- 40 g natural yogurt
- 8 g mustard
- 4 ml sunflower oil
Method
- Bring a saucepan of water to the boil, lower in the eggs and simmer for 9–10 minutes for firm yolks.
- Drain and cool the eggs in a bowl of cold water for 3–4 minutes, then peel them and cut into slices.
- Meanwhile, whisk the natural yogurt with the mustard, the sunflower oil and a pinch of salt and black pepper until smooth.
- Cut the cucumber into rounds about 1 cm thick.
- Top each cucumber round with a slice of egg and a little of the mustard dressing. Serve straight away.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens