Easy Egg Salad Sandwich Recipe – Onion & Cucumber Twist

Last Updated on 2 months by Neha Deshmukh

Easy Egg Salad Sandwich Recipe – Onion & Cucumber Twist

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, easy, and satisfying lunches. This egg salad sandwich is a total lifesaver – it’s fresh, flavorful, and comes together in under 20 minutes. I first made this when I was a student and needed something fast and filling between classes, and it’s been a staple ever since! The little twist of onion and cucumber just takes it to another level.

Why You’ll Love This Recipe

This isn’t your grandma’s egg salad (unless your grandma was super cool!). It’s light, bright, and packed with flavor thanks to the fresh cucumber and a little kick from the paprika (or red chilli powder, if you’re feeling adventurous!). It’s perfect for a quick weekday lunch, a picnic, or even a light dinner. Plus, it’s super customizable – I’ll share a bunch of variations later on.

Ingredients

Here’s what you’ll need to whip up this delicious egg salad sandwich:

• 4 eggs
• 1 medium onion, finely chopped
• 1 medium European cucumber, finely chopped
• ?? tsp salt (about 5ml)
• ?? tsp black pepper (about 5ml)
• ?? tsp paprika / red chilli powder (about 5ml)
• Bread slices (whole wheat recommended)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Whole Wheat Bread: I love using whole wheat bread for this sandwich. It adds a lovely nutty flavor and a bit more fiber. But honestly, use whatever bread you enjoy!
• European Cucumber: These cucumbers have thinner skin and fewer seeds, so you don’t need to peel them. It saves time and adds a little extra texture. Regular cucumbers work just fine too, just peel and deseed them first.
• Spice Blend: Don’t be shy with the paprika or red chilli powder! It adds a lovely warmth and a subtle kick. I usually start with about ½ teaspoon of paprika and add a pinch of red chilli powder for a little extra heat. Feel free to adjust to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get those eggs perfectly soft-boiled. Place the eggs in a saucepan and cover them with cold, salted water. Bring to a boil, then reduce heat and simmer for 6-7 minutes for a lovely creamy yolk.
2. While the eggs are cooking, finely chop your onion and cucumber. I like to leave the skin on the cucumber if I’m using a European variety – it adds a nice bit of color and texture.
3. Once the eggs are cooked, drain the hot water and immediately run them under cold water to stop the cooking process. Peel the eggs and place them in a mixing bowl.
4. Now, use a fork to gently break up the eggs into small pieces. You don’t want to completely mash them – we want some texture!
5. Add the chopped onion and cucumber to the bowl with the eggs.
6. Season with salt, black pepper, and paprika/red chilli powder. Mix everything together gently with a spatula until well combined.
7. Time to toast your bread! Toast the whole wheat bread slices in a toaster or in a dry pan until golden brown.
8. Spread about ¼ – ½ cup of the egg salad mixture onto half of the toasted slices.
9. Sprinkle with some fresh herbs like basil or cilantro for a burst of freshness.
10. Cover with the remaining toasted slices and press gently to seal.
11. Cut the sandwich diagonally into triangles (because triangles just taste better, right?) and serve immediately!

Expert Tips

• Don’t Overcook the Eggs: This is key! Overcooked eggs will be dry and crumbly. Aim for that perfect soft-boiled texture.
• Gentle Mixing: Be gentle when mixing the egg salad. You want to combine the ingredients without completely mashing the eggs.
• Taste as You Go: Don’t be afraid to taste and adjust the seasoning as you go. Everyone’s palate is different!

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

• Vegan Adaptation: My friend Priya is vegan and loves making a similar salad using mashed chickpeas instead of eggs, and a little vegan mayo. It’s surprisingly delicious! You can also use crumbled tofu.
• Gluten-Free Adaptation: Simply swap out the whole wheat bread for your favorite gluten-free bread.
• Spice Level Adjustment: If you’re not a fan of spice, skip the red chilli powder altogether. Or, if you like things really hot, add a pinch of cayenne pepper!
• Quick Weekday Lunch Adaptation: If you’re really short on time, you can use pre-cooked hard-boiled eggs. Just be aware that the texture won’t be quite as creamy.

Serving Suggestions

This egg salad 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

Leftover egg salad filling can be stored in an airtight container in the refrigerator for up to 1 day. It’s best enjoyed fresh, though!

FAQs

How do I achieve perfectly soft-boiled eggs for egg salad?

The key is timing! Bring the water to a boil, then reduce the heat and simmer for 6-7 minutes. Immediately cool the eggs under cold water to stop the cooking process.

Can I make the egg salad filling ahead of time?

You can, but it’s best enjoyed fresh. If you do make it ahead, store it in an airtight container in the refrigerator and add the cucumber just before serving to prevent it from getting soggy.

What’s the best type of bread to use for this sandwich?

Whole wheat bread is my go-to, but honestly, any bread you like will work! Sourdough, multigrain, or even white bread are all great options.

Can I add other vegetables to the egg salad?

Absolutely! Diced celery, bell peppers, or even a little bit of grated carrot would be delicious additions.

Is it possible to make this egg salad sandwich without mayonnaise?

Yes! While traditional egg salad often includes mayonnaise, you can definitely make it without. The cucumber and onion add enough moisture, and you can add a dollop of plain yogurt or a drizzle of olive oil for extra creaminess if you like.