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Egg Salad and Cucumber Sandwiches

14 reviews
Total Time
Prep/Total Time: 15 min.

By Taste Of Home Editorial Team

Recipe by Kelly McCune

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on 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

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Test Kitchen Approved

Egg Salad and Cucumber Sandwiches

Contest Winner
14 reviews
Prep 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
Text Ingredients

Directions

  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.

Nutrition Facts

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

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