Egg and Cucumber Sandwiches

Craving a sandwich that’s light and fresh but still satisfying? These egg and cucumber sandwiches strike the perfect balance—and they’re practically no-cook, except for hard-boiling a few eggs. These tasty sandwiches deliver all the comfort of a classic egg salad sandwich but are brightened up with a touch of sour cream, Dijon mustard and finely chopped red onion for just the right amount of zip.

The creamy egg salad is layered on toasted sourdough and topped with cool, crunchy cucumbers tossed with fresh dill. Each bite is creamy, crisp, herby and hearty—perfect for lunch, a quick dinner or a laid-back brunch picnic.

Ingredients for Egg and Cucumber Sandwiches

• Onion: Red onion adds a bit of spicy bite to the egg salad. To lessen its sharpness, soak chopped onion in cold water for a few minutes before mixing it in.
• Mayonnaise: Mayo is the classic choice for egg salad, bringing creaminess and tangy flavor. Whip up a batch of homemade mayo, use your favorite mayonnaise brand or swap in Miracle Whip for a sweeter, zippier flavor.
• Sour cream: We mix sour cream into the mayonnaise to cut the richness and give the egg salad a lighter, brighter flavor. Plain Greek yogurt works well as a substitute here.
• Dijon mustard: A couple of tablespoons of Dijon mustard add zip and depth to the egg salad dressing. If you’re not a fan, feel free to leave it out.
• Hard-boiled eggs: Boil and peel your eggs ahead of time. Don’t forget to plunge them into an ice bath for perfectly cooked, creamy, yellow (not chalky or grey) yolks. For the best texture, roughly chop your eggs and stir them gently into the dressing.
• Cucumber: English cucumbers work best here since they’re crunchy and have fewer seeds. You can use regular cucumbers, but you’ll want to remove the seeds to keep excess moisture from making your sandwiches soggy.
• Fresh dill: The bright, herby flavor complements the egg salad and cucumber sandwiches. Substitute 1 teaspoon of dried dill for the tablespoon of fresh dill in a pinch, or swap in fresh chives, parsley or tarragon for a twist.
• Bread: We love the tangy flavor of sourdough, but you can switch it up with multigrain, rye or other hearty bread. Toasting each slice is key to keeping the sandwiches sturdy, not soggy.

Directions

Step 1: Make the egg salad

In 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.

Step 2: Season the cucumbers

In 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.

Step 3: Assemble the sandwiches

Spread 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.

Recipe Variations

• Add something green: Layer sliced avocado onto an egg sandwich with cucumber for extra creaminess and a dose of heart-healthy fats, mix finely chopped celery into the egg salad, or tuck in fresh arugula, baby spinach or lettuce for added freshness and texture.
• Use a different bread: Whole wheat, rye, pumpernickel and pita bread are great options. You can leave the bread untoasted for a softer sandwich, but we recommend toasting it to help prevent soggy sandwiches.
• Turn it into a spread: Chop the cucumbers and fold them and the dill into the egg salad. Serve it with crackers instead of layering it on bread.
• Make it low-carb: Skip the sandwich bread and scoop the egg salad into large romaine or butter lettuce leaves. Top with cucumbers and roll it up, wrap-style.
• Spice it up: Mix a dash of hot sauce or Sriracha into the egg salad for a bit of heat to contrast with the rich, creamy salad.

How to Store Egg and Cucumber Sandwiches

Egg cucumber sandwiches are best enjoyed fresh, right after assembling. If you have leftover egg salad, store it in an airtight container in the fridge for up to five days. Keep the sliced cucumbers and dill refrigerated in a separate container and use them within one or two days for the best crunch.

Can you make egg cucumber sandwiches ahead of time?

It’s best to assemble egg cucumber sandwiches just before serving, but they can be made a few hours ahead if needed. Be sure to use toasted bread—it may soften a bit, but it will hold up much better than untoasted bread. Wrap each sandwich tightly in storage wrap and keep them chilled until you’re ready to eat. For the best texture, pack the egg salad, cucumbers and bread separately for a packed lunch or picnic, and assemble the sandwiches just before eating.

Egg and Cucumber Sandwich Tips

What’s the best way to hard-boil eggs for egg salad?

My go-to for perfect hard-boiled eggs is the classic stovetop method. Place your eggs in a single layer in a saucepan, cover with cold water and bring to a boil. Once boiling, remove the pot from the heat and let the eggs stand, covered, for 15 minutes. Immediately transfer them to an ice bath for easy peeling. For a more hands-off approach, try hard-boiling eggs in an electric egg cooker, Instant Pot or air fryer (yes, really!).

Can you mix the cucumber into the egg salad?

Yes, you can mix finely chopped cucumbers into the egg salad. It might water down the texture, especially if you’re making it ahead or using regular slicing cucumbers. Layering sliced cucumbers on top keeps the egg salad creamy and adds a pleasant bite to each sandwich.

How do you serve egg salad and cucumber sandwiches?

Egg salad and cucumber sandwiches work perfectly for packed lunches, casual brunches or even a light dinner. Serve them with a colorful fruit salad, crisp veggie sticks, potato chips or a simple green salad.

They’re also great as part of a picnic spread or afternoon tea. Cut the sandwiches into halves or quarters, or assemble them on a softer, crustless bread and slice them into small triangles or rectangles for a dainty presentation.