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Egg Salad/Cucumber Sandwiches Recipe

"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."

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Egg Salad/Cucumber Sandwiches Recipe

Prep/Total Time: 10 min.

Yield: 4 Servings

10 10

Ingredients

3 hard-cooked eggs, chopped
1/2 cup chopped green pepper
1/4 cup mayonnaise
2 tablespoons chopped red onion
1/2 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
8 slices whole wheat bread
1 small cucumber, thinly sliced
4 lettuce leaves

Directions

In a small bowl, combine the eggs, green pepper, mayonnaise, onion, lemon juice, salt and pepper. Spread on four slices of bread. Top with cucumber and lettuce. Top with remaining bread. Yield: 4 servings.

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 Cones

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

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Egg Salad/Cucumber Sandwiches

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(1-1) of 1 reviews

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.