The egg and cucumber sandwich is a simple yet satisfying dish that brings together the creamy richness of egg salad with the cool, crisp texture of fresh cucumber. Served on hearty whole grain bread, it’s a wholesome, protein-packed option that works beautifully for breakfast, lunch, or a light snack. With its quick prep time and classic flavor, this sandwich is a go-to for fresh, feel-good eating.
Why You’ll Love This Recipe
This sandwich strikes the perfect balance between rich and refreshing. The creamy egg salad, subtly enhanced with Dijon mustard and lemon juice, contrasts delightfully with the crunch of thinly sliced cucumber. It’s easy to assemble, travel-friendly, and made with everyday ingredients. Whether you’re looking for a quick lunch, picnic option, or light dinner, this sandwich delivers both flavor and nutrition in every bite.
Ingredients
- 4 slices whole grain bread, toasted (optional)
- 3 hard-boiled eggs, mashed
- 2 tablespoons mayonnaise
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
- 1/2 teaspoon lemon juice (optional)
- 1/2 cup cucumber, thinly sliced
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- In a medium bowl, mash the hard-boiled eggs with a fork until they are slightly chunky.
- Add the mayonnaise, Dijon mustard, salt, black pepper, and lemon juice (if using). Mix until well combined and creamy.
- Spread the egg salad evenly over two slices of whole grain bread.
- Arrange thin slices of cucumber over the egg salad layer.
- Top with the remaining slices of bread and press gently.
- Slice each sandwich in half diagonally and serve immediately.
Servings and Timing
- Servings: 2 servings
- Prep Time: 10 minutes
- Cooking Time: 0 minutes
- Total Time: 10 minutes
Variations
- Add Fresh Herbs: Mix in chopped chives, parsley, or dill for added freshness.
- Greek Yogurt Option: Substitute half the mayonnaise with plain Greek yogurt for a lighter version.
- Spicy Kick: Add a pinch of cayenne or a dash of hot sauce for a bit of heat.
- Open-Faced: Serve the egg and cucumber mixture on a single slice of toasted bread for an elegant presentation.
- Avocado Twist: Add thin avocado slices or mash a bit of avocado into the egg salad for extra creaminess.
Storage/Reheating
This sandwich is best enjoyed fresh, especially when using cucumber, which can release moisture over time. However, the egg salad mixture can be prepared in advance and stored in an airtight container in the refrigerator for up to 2 days. Assemble the sandwich just before serving to maintain its texture and freshness. Reheating is not recommended for this recipe.
FAQs
Can I make the egg salad ahead of time?
Yes, the egg salad can be made up to 2 days in advance and kept refrigerated until ready to use.
What type of bread is best for this sandwich?
Whole grain bread is recommended for its texture and flavor, but you can use white, sourdough, or rye bread as alternatives.
How do I keep the sandwich from becoming soggy?
Add cucumber just before serving and toast the bread if desired to create a barrier that resists moisture.
Can I use store-bought hard-boiled eggs?
Yes, store-bought hard-boiled eggs are a convenient option and work well in this recipe.
Is this sandwich suitable for vegetarians?
Yes, this sandwich is vegetarian-friendly as it contains no meat products.
Can I add lettuce or greens?
Yes, adding leafy greens like spinach or arugula adds texture and freshness.
What can I use instead of mayonnaise?
Greek yogurt, mashed avocado, or a vegan mayo alternative can be used in place of traditional mayonnaise.
Is this sandwich good for meal prep?
You can prepare the egg mixture in advance, but it’s best to assemble the sandwich right before eating for optimal freshness.
Can I make this sandwich vegan?
To make it vegan, use tofu or chickpea mash in place of eggs and a plant-based mayonnaise.
What sides go well with this sandwich?
Pair it with a light soup, fresh fruit, or vegetable sticks for a well-rounded meal.
Conclusion
The egg and cucumber sandwich is a classic, no-fuss recipe that delivers on both taste and nutrition. Its creamy egg salad filling, paired with crisp cucumber and whole grain bread, makes for a satisfying and refreshing meal. Quick to prepare and endlessly adaptable, it’s a reliable choice for any time of day.
Print
Egg & Cucumber Sandwich
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
This Egg & Cucumber Sandwich is a light, creamy, and protein-rich meal perfect for lunch, brunch, or a refreshing snack. Featuring a simple egg salad with a hint of mustard and lemon, paired with crisp cucumber slices on whole grain bread—it’s wholesome, satisfying, and easy to make in minutes.
Ingredients
- 4 slices whole grain bread, toasted (optional)
- 3 hard-boiled eggs, mashed
- 2 tablespoons mayonnaise
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
- 1/2 teaspoon lemon juice (optional)
- 1/2 cup cucumber, thinly sliced
Instructions
- In a bowl, mash the hard-boiled eggs until slightly chunky.
- Add mayonnaise, Dijon mustard, salt, pepper, and lemon juice (if using); mix well.
- Spread the egg salad on two slices of bread.
- Add a layer of thin cucumber slices.
- Top with the remaining bread slices and press gently.
- Slice diagonally and serve fresh.
Notes
- Use Greek yogurt instead of mayo for a lighter version.
- Add fresh dill or chives for extra flavor.
- Great for meal prep—just store the filling separately and assemble before eating.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch, Snack, Sandwich
- Method: Mixing, Assembling
- Cuisine: American, European-Inspired
