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
Units
Scale
- 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
