Sour Cream Cucumber Salad

Ingredients

• 2 English cucumbers (2 lb. total)
• About 1 teaspoon salt
• 3 hard-cooked large eggs, shelled
• 1/3 cup sour cream
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar
• 1/8 teaspoon pepper
• 1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
• Butter lettuce leaves, rinsed and crisped (optional)

Preparation

1. 1. Trim and discard cucumber ends. Cut cucumbers in half lengthwise and thinly slice. In a bowl, mix cucumbers with 1 teaspoon salt; cover and chill at least 30 minutes or up to 4 hours. Drain well and pat dry.
2. 2. Separate egg yolks and whites. Cut whites into slivers. Add to cucumber.
3. 3. In a blender or food processor, combine yolks, sour cream, vinegar, mustard, sugar, and pepper; whirl until smooth.
4. 4. To serve, mix sour cream dressing and dill with cucumbers. Add salt to taste. Line a wide bowl with lettuce leaves and spoon cucumber salad onto leaves.