Egg Salad & Cucumber Sandwiches Recipe

By traciesparks

Cool, crisp cucumber adds a summery crunch to these tasty egg sandwiches with just a little kick. Kelly sometimes substitutes rye bread for sourdough and adds celery. Kelly McCune - Westerville, Ohio

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

Preparation

Step 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.


Nutrition Facts: 1 sandwich equals 458 calories, 25 g fat (6 g saturated fat), 296 mg cholesterol, 823 mg sodium, 41 g carbohydrate, 2 g fiber, 17 g protein.

Egg Salad & Cucumber Sandwiches published in Simple & Delicious July/August 2009, p35