- 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 and Cucumber Sandwiches
"For those who thought it was too moist, try seeding the cucumber first to avoid so much wetness"
"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?"