Egg and Cucumber Sandwich

Hey everybody!! It’s been a while but I’m back and I brought this amazing Egg and Cucumber Sandwich recipe to share with you. It’s perfect to take to work for lunch, party snacks, kid’s lunch boxes, holiday appetizers; the sky is the limit with this recipe. Last weekend Rintaro and I drove to Milwaukee for a Yellowcard concert (best concert ever!!) so I made this sandwich for the road, we were on a budget (…and diet) so lunch had to be homemade, that way we could avoid the road trip temptations, or at least try. Making these sandwiches took me 15 minutes, but you can cut the cooking time by hard-boiling and peeling your eggs the night before.

Egg and Cucumber Sandwich is the perfect crunchy start for Spring!!

The recipe makes two regular size sandwiches. You’ll need 4 bread slices ( I like to cut the crust from mine but you can keep it, no problem), 1 medium cucumber, 4 eggs, 3 tbsp. Tobiko mayonnaise or low-fat mayonnaise, salt and pepper to taste.

Egg and Cucumber Sandwich is the perfect crunchy start for Spring!!

Slice your cucumber and cut the slices in quarts. Place them in a strainer, sprinkle with salt and let them drain over a plate. Cucumbers retain a lot of water and the last thing you want its saggy sandwiches.

Egg and Cucumber Sandwich is the perfect crunchy start for Spring!!

Meanwhile hard-boil 4 eggs. Once they are ready, peel and chop them.

Egg and Cucumber Sandwich is the perfect crunchy start for Spring!!

By now your cucumber must be drained, give it a good squeeze with your hands just in case (that picture is from another recipe but you get the idea). Mix the cucumber with the eggs, add 3 tablespoons of Tobiko mayonnaise or low-fat mayonnaise (for a lighter version you can use plain Greek yogurt!!) and adjust salt and pepper to taste.

Spread the egg mixture on your bread and voilà! We love this sandwich, the crunchiness from the cucumber with the softness of the egg… is perfection!! I know some people will say that an egg salad sandwich is not the healthiest lunch option but give me a break, it has cucumber, that counts as healthy right? Plus, eggs are a great source of protein… GO EGGS!!

Egg and Cucumber Sandwich is the perfect crunchy start for Spring!!

As I said before, the sky is the limit with this recipe, you can make bite size sandwiches and you’ll have an appetizer that everybody will love. For a kids party you can add food coloring to the egg mixture and cut the bread in shapes to make funny sandwiches (and the kids won’t even know they’re eating vegetables!!) but if you really want to take this recipe to the next level, you can add BACON bits to the mixture (insert drooling face here) you know you can’t go wrong with bacon.

Right now I’m eating one as I finish writing this post, because just writing about it made me crave for one, food blogger problems. Have a wonderful day!!! I’m going to watch The Chew, get some inspiration and dream about being best friends with Carla Hall and Clinton Kelly.

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Egg and Cucumber Sandwich

Serves 2

Ingredients

  • 4 bread slices ( I like to cut the crust but you can keep it)
  • 1 medium cucumber
  • 4 eggs
  • 3 tbsp. Tobiko mayonnaise or low-fat mayonnaise (Plain Greek yogurt will work too)
  • Salt and pepper to taste

Directions

  1. Slice your cucumber and cut the slices in quarts. Place them in a strainer, sprinkle with salt and let them drain over a plate.
  2. Hard-boil 4 eggs. Once they are ready, peel and chop them.
  3. By now your cucumber must be drained, give it a good squeeze with your hands just in case.
  4. Mix the cucumber with the eggs, add 3 tablespoons of Tobiko mayonnaise or low-fat mayonnaise (or plain Greek yogurt) and adjust salt and pepper to taste.
  5. Spread the egg mixture on your bread and enjoy!!
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