Egg Salad & Cucumber Sandwiches Recipe
Egg Salad & Cucumber Sandwiches Recipe photo by Taste of Home

Egg Salad & Cucumber Sandwiches Recipe

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4.5 11 14
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Cool, crisp cucumber adds a summery crunch to these tasty egg sandwiches with just a little kick. Sometimes I substitute rye bread for sourdough and add celery. —Kelly McCune, Westerville, Ohio
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 6 servings


  • 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 large eggs, chopped
  • 1 large cucumber, sliced
  • 1 tablespoon dill weed
  • 12 slices sourdough bread, toasted

Nutritional Facts

1 each: 458 calories, 25g fat (6g saturated fat), 296mg cholesterol, 823mg sodium, 41g carbohydrate (4g sugars, 2g fiber), 17g protein


  1. 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.
Originally published as Egg Salad & Cucumber Sandwiches in Simple & Delicious July/August 2009, p35

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Reviewed Jul. 14, 2015

"I hated this version of egg salad. Something about the sour cream, I think, ruined it for me. Will not be making this again."

Reviewed Aug. 5, 2013

"Thought it as great cucumber makes an awesome touch to this sandwich"

Reviewed Jul. 16, 2013

"Wonderful recipe! I am making it for the second time it!!"

Reviewed Apr. 30, 2013

"Love the flavors! Mine turned out quite liquid, therefore messy to eat! Any ideas for keeping it together without sacrificing taste? I thought I used proper measurements, but maybe not?"

Reviewed Jun. 6, 2012

"Delicious as is! I halved the recipe for two of us and the only change I made was to use whole grain/whole wheat bread. Another ToH keeper!!"

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