Sour Cream Cucumber Salad

Ingredients

• 1 teaspoon dijon mustard 
• 2  cucumbers english
• 1 tablespoon optional: dill dried fresh chopped
• 3 large hard-cooked eggs shelled
• 0.1 teaspoon pepper 
• 1 teaspoon salt 
• 0.3 cup cup heavy whipping cream sour
• 1 teaspoon sugar 
• 2 tablespoons citrus champagne vinegar 

Equipment

• food processor
• bowl
• blender

Directions

1. Trim and discard cucumber ends.
2. 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.
3. Drain well and pat dry.
4. Separate egg yolks and whites.
5. Cut whites into slivers.
6. Add to cucumber.
7. In a blender or food processor, combine yolks, sour cream, vinegar, mustard, sugar, and pepper; whirl until smooth.
8. To serve, mix sour cream dressing and dill with cucumbers.
9. Add salt to taste. Line a wide bowl with lettuce leaves and spoon cucumber salad onto leaves.