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Home Dishes & Beverages Sandwiches & Wraps Egg Salad Sandwiches

Egg Salad and Cucumber Sandwiches

Name: Egg Salad and Cucumber Sandwiches
Prep time: 15 min
Total time: 15 min
Yield: 6 servings.
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-boiled large eggs, chopped; 1 large cucumber, sliced; 1 tablespoon dill weed; 12 slices sourdough bread, toasted

14 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep/Total Time: 15 min.

Makes

6 servings

Updated: Oct. 14, 2022

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

Egg Salad and Cucumber Sandwiches Recipe photo by Taste of Home

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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-boiled large 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.

Nutrition Facts

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

Egg Salad and Cucumber Sandwiches

Ingredients

Directions

Nutrition Facts

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