Egg and Cucumber Sandwiches

an egg and cucumber sandwich with pepper jack cheese, spring mix, and dill sauce is shown on a white plate over a rustic wooden cutting board.

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.

5 from 44 votes

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Course: Brunch, Lunch, Main Course

Cuisine: American

Prep Time: 8

Cook Time: 15

Total Time: 23

Servings: sandwich

Calories: 395kcal

Equipment

Ingredients

Sandwich

2 slices wheat bread or white bread
2 slices pepper jack cheese
1 egg large
¼ English cucumber sliced
1 handful spring mix small

Dill Sauce

3 tablespoons dill sauce or more to taste, linked here and in the instructions below

Instructions

Dill Sauce

Add your finely chopped dill, lemon juice, garlic powder, mayonnaise, and softened cream cheese to a small bowl. Mix well and taste for seasoning.

Sandwich

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.

Notes

General

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.

Storage

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.

Nutrition