Egg and cucumber sandwiches combine creamy egg salad, crisp cucumber and fresh dill, all stacked on toasted sourdough for a sandwich that’s simple, fresh and seriously satisfying.
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
Instructions
1Make the egg salad
2In a small bowl, stir together the chopped red onion, mayonnaise, sour cream, mustard, salt and pepper until well-combined. Add the chopped hard-boiled eggs and stir gently to coat.
3Season the cucumbers
4In a separate bowl, toss the sliced cucumbers with the fresh dill. Editor’s Tip: If using regular slicing cucumbers, remove the seeds to prevent soggy sandwiches. Cut them in half lengthwise and scoop out the seeds with a spoon before slicing.
5Assemble the sandwiches
6Spread the egg salad onto six slices of toasted sourdough. Top with the cucumbers, then layer each sandwich with another slice of toast. Slice, if desired, and serve.
