Put eggs in a pot, fill with water, add a little salt, and boil over the heat. When the water starts to boil, let it boil for about 12 minutes. When it is boiled, remove from the heat and immediately soak the egg in cold water to cool it down.

Cut the bread with a circular cookie cutter and gently push it with a rolling pin.

Place in an ungreased pan and let it cool until golden brown back and forth.

Cut cucumbers into thin slices by turning them around, and put salt in a couple of times and pickle them. Leave it for a while and when the water comes out, wrap it in cotton cloth and squeeze it. Then, chop it into small pieces and prepare it.

Peel the boiled eggs and cut them into 1cm thick pieces. Leave only 6 ring-shaped white slices.

Chop the remaining whites into small pieces.

Mash the yolk finely with a fork. Mix the mashed yolk with the salted cucumber, mayonnaise, Dijon mustard, pepper and salt evenly.

Place a slice of cheese cut with a circular cutter on top of the bread, slice and half-cut tomatoes.

Add ring-shaped egg whites and a generous amount of yolk mix to complete the canap.