Old-fashioned Yiddishe salad with fresh cucumbers and boiled eggs

2 fresh cucumbers pared and sliced to desired thickness, 4 boiled eggs, 1/4 cup sour-cream, 1/4 cup mayonnaise, 1/4 cup finely chopped red onion, salt and pepper, some dill for decoration.

Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel eggs. Chop into eighths, and transfer to a medium salad bowl.

Add cucumbers to eggs and onion. Mix in mayonnaise and sour-cream. Refrigerate until thoroughly chilled. Decorate with chopped dill.