- 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-boiled large eggs, chopped
- 1 large cucumber, sliced
- 1 tablespoon dill weed
- 12 slices sourdough bread, toasted
- 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.
Reviews forEgg Salad & Cucumber Sandwiches
"I was afraid to try it at first, only because we go in for plain food, but I'm really glad I did. It was really tasty."
"I liked it. I may use sour cream in my dressing all the time, now. I did chop the cucumbers and mix them in, instead of slicing them."
"The cucumber makes this a summer sandwich."
"Good. I would recommend doing enough of the cucumber mixture as you need in 1 sitting. Leftovers got a bit runny but wonderful the 1st time around."
"I liked this version of egg salad, but it wasn't my favorite. I didn't mind the sour cream taste, but I did find the salad to come out a bit runny. Not sure why. Instead of cucumber I used zucchini. I also added in some leftover bacon. I'm not sure if I'll try this again just because I know there are others I like more, but this is a good solid recipe."
"I hated this version of egg salad. Something about the sour cream, I think, ruined it for me. Will not be making this again."
"Thought it as great cucumber makes an awesome touch to this sandwich"
"Wonderful recipe! I am making it for the second time now.....love it!!"
"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?"
"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!!"