Recipe: Cukes And Dilled Eggs

CUKES AND DILLED EGGS

"These tidbits are a perfect addition to a family reunion where barbecue or fried chicken is on the menu because they act as both a snack and a salad -- and they are small, light, and attractive enough to appeal to all ages."

1 European cucumber (or 4 to 5 kirby (pickling) cucumbers
6 large hard-boiled eggs
3 tablespoons sour cream
1 teaspoon heavy (whipping) cream
1 1/4 teaspoons Dijon mustard
1/3 cup gently packed fresh dill sprigs
salt (to taste)
cayenne pepper (to taste)
1 small handful fresh dill sprigs (for garnish)

Using the tines of a fork, score the cucumber down its length so that when you cut it in rounds, they will be somewhat scalloped. Cut the cucumber into thick (1/4-inch) rounds.

Mash the eggs in a large bowl, using a fork or a potato masher, until the whites are finely crumbled. Mix in the sour cream, heavy cream, and mustard until thoroughly combined. Mince the dill and add it. Then season to taste with salt and cayenne pepper.

Place a mounded teaspoon of the egg mixture atop each cucumber round, and garnish with a dill sprig. These can be made up to 2 hours in advance; cover them with waxed paper and keep refrigerated. Remove them from the refrigerator about 30 minutes before serving, so they aren't chilled. This recipe yields about 40 pieces.

VARIATION:

CUKES AND CURRIED EGGS

Mix the sour cream, 2 teaspoons heavy cream, and 1 1/2 teaspoons best-quality curry powder into the mashed eggs. Season to taste with salt. Place a mounded teaspoon of the egg mixture atop each cucumber round, and garnish with a leaf of Italian (flat-leaf) parsley.

Makes 40 servings
Source: Farmhouse Cookbook by Susan Herrmann Loomis