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



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