How to make
Wash the cucumbers, peel and cut them into small cubes. Hard-boil the eggs and once they cool, peel them. Set aside the egg yolks and whisk them.
Add the whisked yolks to the yoghurt, stirring with a whisk to obtain a creamy mixture, add the water, crushed garlic, some finely chopped dill, salt, vinegar and some of the oil.
Mix well and add the finely chopped cucumbers. Stir the mixture again and leave it in the refrigerator.
When serving, pour on the rest of the oil and sprinkle it with dill.
