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Egg Salad Sandwich with Cucumber
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Egg Salad Sandwich with Cucumber

20 minServes 2Nutri-Score C€
from @helentaylorrr11 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • eggsDairy5 pieces
  • red onion (peeled and finely chopped)Produce0.5 pieces
  • mayonnaisePantry45 ml
  • Dijon mustardPantry10 ml
  • salt (to taste)Spices2 g
  • black pepper (to taste)Spices1 g
  • sourdough bread (sliced, fresh or toasted)Bakery4 pieces
  • cucumber (sliced)Produce0.5 pieces
  • sea salt (to finish)Spices1 g

per serving

Nutrition

604kcal

Carbs
65 g
Proteins
24 g
Fat
28 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Mixing bowl
  • fork
  • toaster

step by step

Method

  1. Boil the eggs

    • Place the eggs in a small saucepan and cover with cold water.
    • Bring to a boil over high heat, then lower the heat slightly and simmer for 8 minutes.
    • Drain the hot water and refill the saucepan with cold water; set aside.
    Step 1

  2. Prepare the onion

    • Peel and finely chop the red onion.
    Step 2

  3. Mash the eggs

    • Peel the eggs and place them in a medium shallow bowl.
    • Roughly mash the eggs with a fork into fine pieces.
    Step 3

  4. Mix the egg salad

    • Add the mayonnaise, Dijon mustard, half of the red onion, salt and pepper.
    • Mix and mash with the fork until thoroughly combined.
    • Taste and adjust the salt and pepper if needed.
    Step 4

  5. Toast the bread

    • Slice the bread and toast it, or leave it fresh.
    Step 5

  6. Assemble and serve

    • Top the bread with the egg mixture.
    • Add the sliced cucumber on top.
    • Finish with extra sea salt and pepper.
    Step 6
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