Egg Salad & Cucumber Sandwiches |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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 |
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. Yield: 6 servings.
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