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Egg Salad & Cucumber Sandwiches

 Egg Salad & Cucumber Sandwiches
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
6 ServingsPrep/Total Time: 15 min.

Ingredients

  • 1/2 cup chopped red onion
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 8 hard-cooked eggs, chopped
  • 1 large cucumber, sliced
  • 1 tablespoon dill weed
  • 12 slices sourdough bread, toasted

Directions

  • In a small bowl, combine the first six ingredients. Add eggs; stir
  • gently to combine. In another bowl, toss cucumber and dill. Spread
  • egg salad over six slices of toast; top with cucumbers and remaining
  • toast. Yield: 6 servings.
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.