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SandwichAmerican
Cucumber-Egg Salad Sandwich
4.2
(10 reviews)Author:Craig Ruff 12 ingredients 2 servings
This refreshing cucumber–egg salad sandwich gets a lighter twist from creamy Greek-style yogurt in place of mayonnaise.
Prep Time
-
Cook Time
-
Ingredients
12
Yield
2 servings
Calories
-
Method
Step-by-step instructions
1
Whisk ¼ cup yogurt, 2 teaspoons oil, 2 teaspoons mustard, 1 teaspoon lemon zest, 1 teaspoon lemon juice, ½ teaspoon pepper and ¼ teaspoon salt in a medium bowl until combined. Stir in chopped eggs, celery and 1 tablespoon dill until evenly combined.
2
Divide ⅔ cup cucumber between 2 toast slices. Top with the egg salad, then top with the remaining 2 toast slices and gently press down. Slice each sandwich in half diagonally.
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