Tomato Sandwiches with Egg Salad and Cucumber

  • Yield: 2 servings


1/4cup mayonnaise
1 1/2teaspoons Dijon mustard
1/4teaspoon coarse salt
1pinch ground red pepper
3 hard-cooked eggs, coarsely chopped
3tablespoons minced green onion
4slices whole-grain, rye or white bread
18 paper-thin slices cucumber
4 (1/4-inch) vertical slices tomato, about


  1. Combine mayonnaise, mustard, salt and pepper in a small bowl.  Add onion and mayonnaise mixture to eggs, folding with a rubber spatula.
  2. Spread egg salad on 2 pieces of bread.  Arrange cucumber and tomato on top.  Cover with remaining bread and cut diagonally into halves.  Makes 2 sandwiches.

Recipe by Jean Kressy


Nutritional Info *per serving

  • Calories 380
  • Fat 19g
  • Cholesterol 290mg
  • Sodium 910mg
  • Carbohydrate 33g
  • Fiber 6g
  • Sugars 8g
  • Protein 19g