These Egg and Cucumber Sandwiches feature crisp, sliced cucumber, pepper jack cheese, chopped hard-boiled egg, creamy dill sauce, and fresh spring mix for an easy, delicious sandwich that's great for picnics, lunches, or parties.
Why You'll Love this Dish
For me, these sandwiches are a taste of home. Cucumber has always been one of my favorite vegetables - we grew them in the garden when I was young - and I absolutely love adding cucumber to egg salad.
This particular cucumber sandwiches recipe is refreshing but balanced. Crisp, cool cucumbers and earthy spring mix are complemented by a creamy, bright dill sauce, rich eggs, and spicy pepper jack cheese.
It's one of those delicious recipes that's also very simple. Whip together the sauce, boil an egg, and assemble the ingredients. That's it!
Great for a quick lunch, an outing, or a party, this recipe is perfect for lots of different occasions.
Plus, if you're looking to add more vegetarian meals to your menu, this takes the classic and very popular choices of egg sandwiches and cucumber sandwiches and combines them to create something truly special and tasty.
What You'll Need
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- Bread I used wheat bread here, but you can use white bread, too. You'll want as many bread slices as you need to feed your crowd.
- Cucumber I recommend using an English cucumber here. If using a regular slicing cucumber, I recommend peeling it.
- Eggs This recipe uses large eggs.
- Cheese My favorite here is pepper jack. You can also use regular jack cheese or another similar cheese, like havarti.
- Spring Mix You can also use another tender lettuce, like butter lettuce.
Dill Sauce Ingredients
- Fresh Dill This can be substituted with a bit of dried dill if needed.
- Fresh Lemon Juice You can use bottled lemon juice, as well.
- Garlic Powder One small, grated garlic clove will work, too.
- Mayonnaise Use your favorite brand of mayo here. I personally like brands that include a bit of apple cider vinegar.
- Cream Cheese Be sure your cream cheese is softened before making the sauce.
How to Make the Egg Cucumber Sandwich
Step One Make the dill sauce. Add your finely chopped dill, lemon juice, garlic powder, mayonnaise, and softened cream cheese to a small bowl.
Step Two Stir to combine the ingredients and taste for seasoning. Use about 3 to 4 tablespoons of sauce for one sandwich. Store the remaining dill sauce in an airtight container in the fridge.
Step Three Boil one egg per sandwich. Place egg(s) in a saucepan and cover with cold water. Bring up to a boil. Once boiling, add the lid and remove from the heat for 8 to 10 minutes, then remove the egg from the boiling water with a slotted spoon.
Step Four Place the boiled egg(s) in a bowl filled with cold water and ice.
Step Five Peel the eggs and chop them into bite-sized pieces.
Step Six Add eggs to a bowl with the dill sauce and toss together. Taste and season with salt and pepper if you feel it's needed.
Step Seven Add the cheese to the bottom slice of bread.
Step Eight Thinly slice the cucumber and add slices to the sandwich.
Step Nine Spread egg salad over the cucumbers on the sandwich.
Step Ten Add the spring mix to the top slice of bread.
Step Eleven Put the two sides of the egg and cucumber sandwich together and serve.
Variations & Substitutions
- Use different types of bread here to see what you like best. You can use white bread with the crusts cut off for finger sandwiches, try sourdough, or toast your bread for a bit of extra crunch.
- You can cut each sandwich into smaller sandwiches to serve as a snack or add to a school or work lunch box.
- For a tangier sandwich, add about 1 tablespoon of dijon mustard.
How to Store Cucumber and Egg Sandwiches
Fridge I recommend only making as many sandwiches as you'll eat at one time and storing the ingredients for your sandwiches separately.
You can store the egg salad mixture for 4 days, and hard-boiled eggs should last for 7 days in the refrigerator.
Freezer I do not recommend freezing this recipe.
Frequently Asked Questions (FAQs)
Create a barrier between the cucumber and the bread to prevent the sandwich from becoming soggy. Here, the cheese on the bottom layer of the sandwich and the spring mix on the top prevent direct contact between the cucumbers and the bread.
While there are different measures used to determine whether a food is healthy, eggs are a good source of protein, vitamin A, vitamin B, folate, and other nutrients.
Check out this article on the health benefits of eating eggs for more information.
This recipe has 395 calories per sandwich. Consult the recipe card below for full nutrition info, including sodium, fiber, and cholesterol.
How to Serve
You can serve these sandwiches for lunch, at a party, or at a picnic. Here are some great side dish options:
- Have sandwiches with a fresh salad, like this side salad, or this orzo pesto salad. Looking to try something new? Try this Thanksgiving fruit salad! It's great all year long.
- Make some roasted vegetables to go alongside your meal. These brussels sprouts and asparagus are lovely and easy, as are these roasted cherry tomatoes on the vine.
- Serve with a series of other easy bites for a lunch spread for guests. A leek & squash quiche is always a favorite, as is this gravlax tartine.
- If you find that your sandwich is too messy to eat easily, try wrapping it in a bit of wax paper or parchment paper and then slicing it.
- For easy thinly sliced cucumbers, try using a mandoline. Be sure to use cut-resistant gloves and/or the provided guard!
- Ensure your cream cheese is softened before making your sauce. If you need to soften the cream cheese quickly, place the cream in its foil (but outside of any cardboard packing) in a bowl of warm water for about 15 minutes.
Other Sandwiches to Try
Egg and Cucumber Sandwiches
- 2 slices wheat bread or white bread
- 2 slices pepper jack cheese
- 1 egg large
- ¼ English cucumber sliced
- 1 handful spring mix small
- Add your finely chopped dill, lemon juice, garlic powder, mayonnaise, and softened cream cheese to a small bowl. Mix well and taste for seasoning.
- Boil an egg. Place the egg in the saucepan and cover with cold water. Bring up to a boil. Once boiling, remove from the heat, add the lid, and let sit for 8 to 10 minutes.
- Transfer the egg with a slotted spoon to a bowl with ice and cold water.
- Once the egg has cooled enough to handle, peel the egg. Chop into bite-sized pieces.
- Mix the chopped egg with 3 tablespoons of dill sauce and store the rest in an airtight container.
- Assemble the sandwich: add the sliced cheese to the bottom slice of bread. Add the cucumber, then the egg salad mixture, and then the spring mix. Top with the second piece of bread and serve.
- The dill sauce recipe will yield about one cup, or enough for about 5 sandwiches. If making more than 5 sandwiches, you can double the recipe.
- The instructions above are for 1 sandwich. For multiple sandwiches, make one egg per sandwich. Several will fit in a pot at one time. To adjust the serving size, you can click on the number next to "Servings" in the blue header above.
- Fridge I recommend only making as many sandwiches as you'll eat and storing the ingredients for your sandwiches separately. You can store the egg salad mixture for 4 days, and hard-boiled eggs should last for 7 days in the refrigerator.
- Freezer I do not recommend freezing this recipe.