July 21, 2011

Week 45, Recipe 2: Make-ahead Egg Salad & Cucumber Sandwiches


NOTES
  • Make the egg salad ahead of time and store in fridge until ready to assemble sandwiches.
  • I prefer egg salad on toasted bread - whole wheat, sourdough, whatever you like.
  • If taking leftovers for lunch, pack the bread and egg salad separately and assemble sandwich when you're ready to eat. Otherwise the bread gets super soggy.
  • Modified from Taste of Home.
INGREDIENTS
  • 1/2 c. chopped red onion
  • 1/2 c. mayo
  • 1/4 c. sour cream
  • 2 tbsp Dijon or spicy mustard
  • 1/2 tsp pepper
  • 1/4-1/2 tsp salt (to taste)
  • 8 hard-cooked eggs, chopped
  • 1 large cucumber, sliced
  • 1 tbsp fresh dill, chopped (or 1 tsp dried)
  • Bread of choice, sliced and toasted
DIRECTIONS
1. In a large bowl, combine the first 6 ingredients. Add eggs and stir gently to combine.
2. In another bowl, toss cucumber and dill.
3. Spread egg salad over toasted bread and top with cucumbers, lettuce, tomato or any other desired toppings.

No comments:

Post a Comment