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"This is a tasty variation of the traditional egg salad sandwich," says Lucy Meyring of Walden, Colorado. "The cucumbers and onion add a refreshing crunch."
This recipe is:
Quick
Nutritional Facts 1 serving equals 310 calories, 17 g fat (3 g saturated fat), 164 mg cholesterol, 493 mg sodium, 29 g carbohydrate, 5 g fiber, 11 g protein.
Originally published as Egg Salad/Cucumber Sandwiches in Taste of Home February/March 1995, p54
New Use for Ice Cream ConesHave picky eaters at your house? Try serving chicken, egg or tuna salad in an ice cream cone instead of between bread. Kids love this crunchy lunch that resembles dessert. —Suzanne M., Lyons, Georgia
Have picky eaters at your house? Try serving chicken, egg or tuna salad in an ice cream cone instead of between bread. Kids love this crunchy lunch that resembles dessert. —Suzanne M., Lyons, Georgia
This is not your typical egg salad, its the ultimate egg salad. This recipe is sure to be a new favorite. Try this recipe on its own, or in a delicious sandwich with some crusty french bread.
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Reviewed on Sep. 28, 2009 by cwbuff
Excellent! Thanks, Lucy! This recipe goes in my "Blue Ribbon" file for recipes that are easy but have standout taste. The only thing is that it doesn't hold that well so eat it within 1-2 hours. Also, make sure you slice the cucumber VERY THINLY so it's crisp but easy to bite through.
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