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Cool, crisp cucumber adds a summery crunch to these tasty egg sandwiches with just a little kick. Kelly sometimes substitutes rye bread for sourdough and adds celery. Kelly McCune - Westerville, Ohio
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Nutritional Facts 1 sandwich equals 458 calories, 25 g fat (6 g saturated fat), 296 mg cholesterol, 823 mg sodium, 41 g carbohydrate, 2 g fiber, 17 g protein.
Originally published as Egg Salad & Cucumber Sandwiches in Simple & Delicious July/August 2009, p35
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Reviewed on Apr. 09, 2012 by Jean39
I will definitely try this recipes. I didn't think of using fresh cucumbers. Sounds yummy.
Reviewed on Jul. 17, 2011 by choc52
This was so good. I would have never thought to put cucumber in egg salad. A perfect light, cool summer meal! I used Miracle Whip (don't like mayonnaise) and didn't have any sour cream so used more Miracle Whip for sour cream and regular onions and I still loved it. Have already made it twice. This would be good on any kind of bread or even with crackers or plain. I ended up eating a lot of it before I got it on the bread.
Reviewed on Jul. 09, 2011 by eawinters
I had no red onion so used green onion instead. To reduce the fat, I used light mayo and fat-free sour cream. Served it on a lightly toasted multi-grain sandwich thin. Excellent, fast, easy. Definitely make these again. Served it with sliced tomatoes and black olives on lettuce and crispy apple slices. Lovely light lunch.
Reviewed on Jul. 08, 2011 by mollyque
This was the perfect consistency! The Dijon was a little too zippy for me, but that could be because I used Miracle Whip instead of Mayo, so there was extra zip already. Will definitely make again, and again, and again!
Reviewed on Mar. 20, 2011 by malolata20
Great recipe for lunch whole of my family love it
Reviewed on Mar. 06, 2011 by cortneylgumbleton
The sandwiches were so delicious I couldn't help come back for more. It was a perfect light lunch!
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