Time: 55 min.
Complexity: easily
Servings: 6 - 8

Eggs stuffed with cucumbers and ranch dressing - a detailed recipe.

Ingredients:

• 6 large eggs
• 2 tablespoons mayonnaise
• 2 tbsp sour cream
• 2 tsp dried horseradish
• 1 teaspoon Dijon mustard
• 1/4 cup diced cucumber, plus thin slices for garnish
• 2 tablespoons chopped parsley
• 1 tbsp chives
• 1 tbsp chopped dill

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, cucumbers, Dijon mustard, horseradish, mayonnaise, sour cream, chives, dill, parsley, ranch sauce

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Preparation:

Step 1
• Place the eggs in a saucepan and add enough cold water to cover them by a few centimeters. Bring to a boil; reduce heat to low and simmer for 10 minutes.
  
  Drain the eggs and place them in a bowl of ice water to cool; peel and halve the eggs. Remove the yolks and place them in a bowl.
Step 2
• Add mayonnaise, sour cream, horseradish, mustard, 1/4 teaspoon salt and a few pinches of ground pepper; mix until smooth. Add diced cucumber, parsley, onion and dill. Place the yolks with ranch sauce into egg whites; garnish with a slice of cucumber. Chill in the refrigerator for 30 to 60 minutes before serving.

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