Cucumber salad with dill-mustard sauce

Name: Cucumber salad with dill-mustard sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Eggs; 600 g Cucumber; 75 g radish or radish sprouts; 200 g Deep-sea crab meat; 1 collar Dill; 2 TABLESPOONS medium hot mustard; 2 TABLESPOONS White wine vinegar; 2 TABLESPOONS mayonnaise; 2 TABLESPOONS liquid honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Eggs
600 g Cucumber
75 g radish or radish sprouts
200 g Deep-sea crab meat
1 collar Dill
2 TABLESPOONS medium hot mustard
2 TABLESPOONS White wine vinegar
2 TABLESPOONS mayonnaise
2 TABLESPOONS liquid honey
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Boil the eggs in boiling water for eight minutes until they are soft and waxy. Meanwhile wash the cucumber, dab dry and slice diagonally into thin slices. Wash the sprouts and let them drain. Mix cucumber and sprouts and divide into four plates. Sprinkle with shrimps. Rinse eggs cold, peel them and let them cool down a bit.
2
In the meantime, wash the dill, dab dry and chop finely, except for a little garnish. Mix mustard, vinegar, mayonnaise, honey and dill, except for a tablespoon. Season to taste with salt and pepper. Halve the eggs and spread on the salads with the sauce. Sprinkle with remaining dill and serve immediately garnished