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Egg Salad Sandwiches with Cucumbers https://www.metro.ca/userfiles/image/recipes/sandwiches-aux-oeufs-et-aux-concombres-10157.jpg PT05M PT02M PT27M
Place the eggs in a saucepot.Add some cold water, enough to cover the eggs and bring to a boil.When the water boils, cover and remove from the heat.Let the eggs rest for 20 minutes in the water.After the resting time is over, remove the shells, discard them and place the eggs in a bowl.Crush the eggs with a fork and add the diced cucumber, dill, sour cream and the yogourt.Season and mix all the ingredients together.Stuff the bread slices with the egg salad and serve.Note:I recommend you make this mixture the same day. If you do it ahead of time, the egg mixture will become a bit watery.
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4 large egg 1/3 cup (85 mL) cucumber, diced finely 1 Tbsp. (15 mL) fresh dill, chopped finely 1 Tbsp. (15 mL) light sour cream 1 Tbsp. (15 mL) plain Greek yogourt 1/4 tsp. (1 mL) salt 1/4 tsp. (1 mL) fresh ground pepper 4 slices of whole wheat sandwich bread (or 2 pita breads, 2 whole wheat tortilla wraps or 2 kaisers)
Egg Salad Sandwiches with Cucumbers

Egg Salad Sandwiches with Cucumbers

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2
servings
0:05
Preparation
0:02
COOKING
0:27
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    large egg
  • 1/3 cup
    (85 mL)
    cucumber, diced finely
  • 1 Tbsp.
    (15 mL)
    fresh dill, chopped finely
  • 1 Tbsp.
    (15 mL)
    light sour cream
  • 1 Tbsp.
    (15 mL)
    plain Greek yogourt
  • 1/4 tsp.
    (1 mL)
    salt
  • 1/4 tsp.
    (1 mL)
    fresh ground pepper
  • 4
    slices of whole wheat sandwich bread (or 2 pita breads, 2 whole wheat tortilla wraps or 2 kaisers)
Imprimer ma sélection

Preparation

Place the eggs in a saucepot.

Add some cold water, enough to cover the eggs and bring to a boil.

When the water boils, cover and remove from the heat.

Let the eggs rest for 20 minutes in the water.

After the resting time is over, remove the shells, discard them and place the eggs in a bowl.

Crush the eggs with a fork and add the diced cucumber, dill, sour cream and the yogourt.

Season and mix all the ingredients together.

Stuff the bread slices with the egg salad and serve.

Note:

I recommend you make this mixture the same day. If you do it ahead of time, the egg mixture will become a bit watery.

Source : Chef Caroline McCann

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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