For ➍ ½ cucumber
8 slices of bread (rye bread)
egg salad:
8 cool hard boiled eggs (10 m boil)
3 tbs mayonnaise*
1 ts grain mustard
1 lick white wine vinegar
1 small bunch of chives
1 small bunch of dill
black pepper from the mill
salty
Finely chop the cold peeled eggs and place in a bowl. Finely chop chives and dill. Mix together with the rest of the ingredients under the eggs. Season with salt and pepper. If the egg salad is too dry, stir in an extra tbs of mayonnaise.
Cut the cucumber into thin slices (use the mandoline). Cover the sandwiches with the egg salad, finish with the cucumber.
*for a lighter sauce, replace 1 or 2 tbs mayonnaise with low-fat yoghurt
