Egg & Cucumber Sandwich Recipe – Avocado & Sour Cream Spread

Last Updated on 2 months by Neha Deshmukh

Egg & Cucumber Sandwich Recipe – Avocado & Sour Cream Spread

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, easy, and delicious lunch options. This Egg & Cucumber Sandwich with a creamy avocado and sour cream spread is exactly that! I first made this when I was craving something light and refreshing, and it’s been a staple ever since. It’s seriously the perfect balance of flavors and textures – trust me, you’ll love it.

Why You’ll Love This Recipe

This isn’t your average egg sandwich. The combination of creamy avocado, cool cucumber, and tangy sour cream takes it to a whole new level. It’s super satisfying, takes just a few minutes to whip up, and is perfect for a quick lunch, a light dinner, or even a picnic. Plus, it’s easily customizable to suit your tastes!

Ingredients

Here’s what you’ll need to make this delightful sandwich:

• 3 eggs
• 1 small cucumber
• 2 tablespoons sour cream
• 1 avocado
• 4 lettuce leaves
• Salt, as per taste
• 1 teaspoon freshly cracked black pepper

Ingredient Notes

Let’s talk ingredients! The star of the show is definitely the avocado. Make sure it’s ripe – you want it to be soft to the touch but not mushy. A perfectly ripe avocado makes all the difference in the creaminess of the spread.

The cucumber adds a lovely freshness and crunch. I prefer using a small cucumber, as they tend to be less watery. And don’t underestimate the power of freshly cracked black pepper! It really elevates the flavors.

As for the bread, feel free to use your favorite! I often use whole wheat for a bit of extra fiber, but white bread, sourdough, or even a multigrain loaf would work beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, hard boil the eggs. Once they’re cooked, peel them and place them in a mixing bowl. Mash the eggs into rough chunks using a fork – you don’t want a completely smooth paste, a little texture is nice.
2. Next, peel and grate the cucumber using the large holes of a grater. Add the grated cucumber to the bowl with the eggs.
3. Now, peel the avocado, remove the pit, and add the avocado flesh to the mixing bowl.
4. Add the sour cream, salt, and freshly cracked black pepper to the bowl. Mix everything thoroughly until well combined. Give it a taste and adjust the seasoning as needed – everyone’s palate is different!
5. If you like, trim the crusts from your bread slices. Layer a couple of lettuce leaves on one slice, then generously spoon the egg and cucumber mixture on top. Cover with the other bread slice.
6. Finally, slice the sandwich diagonally or into quarters. Serve immediately for the best taste and texture!

Expert Tips

Want to make this sandwich even better? Here are a few of my go-to tips:

• Perfectly Hard-Boiled Eggs: To avoid that green ring around the yolk, don’t overcook the eggs! I find 8-9 minutes is perfect. Immediately plunge them into ice water after boiling to stop the cooking process.
• Preventing Avocado Browning: Avocado tends to brown quickly. To slow this down, you can sprinkle a little lemon juice over the mashed avocado.
• Consistency is Key: If you prefer a smoother spread, you can mash the avocado a bit more thoroughly. If you like it chunkier, leave it as is!

Variations

This recipe is a great base for experimentation! Here are a few ideas to spice things up:

• Vegan Adaptation: Swap the sour cream for a plant-based sour cream alternative. You can also use vegan mayonnaise for extra richness.
• Gluten-Free Adaptation: Simply use your favorite gluten-free bread! There are some fantastic options available these days.
• Spice Level: Add a pinch of chili flakes to the egg mixture for a little kick. My friend, Priya, loves adding a dash of cayenne pepper!
• Quick Breakfast Version: Skip the grating and just dice the cucumber. It’s a little less refined, but perfect for a speedy breakfast.
• Add Some Heat: A dash of sriracha or a sprinkle of chopped green chilies can really wake up your tastebuds.

Serving Suggestions

This sandwich is fantastic on its own, but it also pairs well with:

• A side of crisp potato chips
• A fresh green salad
• A bowl of tomato soup

Storage Instructions

This sandwich is best enjoyed immediately. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. Keep in mind that the avocado may brown slightly, and the bread might get a little soggy.

FAQs

Got questions? I’ve got answers!

Is this sandwich best served immediately? Absolutely! The bread will stay fresher and the avocado won’t brown as quickly.

Can I use Greek yogurt instead of sour cream? Yes, you can! Greek yogurt will give it a slightly tangier flavor and a bit more protein.

What’s the best way to prevent the avocado from turning brown? A squeeze of lemon juice or covering the avocado tightly with plastic wrap (pressing the wrap directly onto the surface) will help.

Can I add other vegetables to this sandwich? Definitely! Sliced tomatoes, spinach, or even some shredded carrots would be delicious additions.

How can I make this sandwich ahead of time? I recommend preparing the egg and avocado mixture ahead of time and storing it in the refrigerator. Then, assemble the sandwich just before serving to prevent the bread from getting soggy.