Egg Salad on Sourdough with Watercress and Cucumber Recipe

Michelle Kim

This recipe will guide you through making a wholesome and delicious sandwich featuring egg salad served on sourdough bread with fresh watercress and cucumber.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 30

Course Brunch, Lunch

Cuisine American

Servings

Calories 510 kcal

Equipment

1 Pot For boiling eggs
1 Bowl For mixing egg salad
1 Knife For chopping ingredients

Ingredients

8 Eggs Hard-boiled and chopped
1/3 cup Mayonnaise
2 tbsp Mustard Dijon preferred
to taste Salt
to taste Black pepper Freshly ground
8 slices Sourdough bread Toasted
1 bunch Watercress Fresh, washed
1 Cucumber Thinly sliced

Instructions

In a large bowl, mix the chopped hard-boiled eggs, mayonnaise, Dijon mustard, salt, and black pepper until well combined.
Lay out the slices of toasted sourdough bread.
Spread a generous layer of the egg salad on 4 slices of bread.
Top with fresh watercress and cucumber slices.
Cover with the remaining slices of bread, pressing down gently.
Cut each sandwich in half and serve immediately.

Notes

For added flavor, you can include fresh herbs like dill or chives in the egg salad. Adjust the amount of mayonnaise and mustard to your preference for creaminess and tang.

Nutrition

Serving: 1gCalories: 510kcalCarbohydrates: 45gProtein: 22gFat: 26gSaturated Fat: 5gCholesterol: 372mgSodium: 940mgPotassium: 269mgFiber: 3gSugar: 6gVitamin A: 27000IUVitamin C: 3.4mgCalcium: 970mgIron: 0.7mg

Keyword Cucumber, Egg salad, sandwich, Sourdough, Watercress

Tried this recipe?Let us know how it was!