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In recent years, egg sandwiches have surged in popularity, becoming a beloved staple in breakfast and lunch menus around the world. Whether enjoyed as a quick morning meal or a satisfying midday snack, these versatile sandwiches offer a delightful combination of flavors and textures. Among the myriad of egg sandwich variations, the Crispy Cucumber Dill Egg Sandwich stands out for its refreshing taste and vibrant ingredients, making it a favorite for those seeking a nutritious option that doesn’t compromise on flavor.

Cucumber Dill Egg Sandwich

Discover the refreshing Crispy Cucumber Dill Egg Sandwich, a rising favorite in breakfast and lunch menus. This sandwich combines creamy hard-boiled eggs, crunchy cucumbers, and aromatic dill, all nestled between slices of whole-grain or sourdough bread. Perfect for a quick meal, it can be prepared in under 30 minutes. Dive into a nourishing recipe that promises both flavor and satisfaction, with endless customization options to suit your taste!
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Ingredients
  

4 large eggs

1 medium cucumber, thinly sliced

2 tablespoons fresh dill, finely chopped

3 tablespoons mayonnaise (or Greek yogurt for a lighter option)

1 teaspoon Dijon mustard

Salt and freshly ground black pepper to taste

8 slices of whole-grain bread

2 tablespoons unsalted butter, softened (for toasting)

Optional: Fresh lettuce or arugula for added crunch

Instructions
 

Boil the eggs: Place the eggs in a medium saucepan and cover them with cold water, ensuring there’s about an inch of water above the eggs. Heat over medium-high until the water reaches a rolling boil. Immediately cover the pot, remove it from the heat, and let it sit for 9 to 12 minutes, depending on your desired level of doneness. After the time is up, transfer the eggs to a bowl filled with ice water to cool rapidly. Once cool, gently tap the eggs to crack the shell, then peel and chop them into small pieces.

    Prepare the egg mixture: In a mixing bowl, combine the chopped eggs, mayonnaise (or Greek yogurt), Dijon mustard, chopped dill, and a sprinkle of salt and pepper. Use a fork to mix everything together until smooth and well integrated. Taste and adjust the seasoning if necessary.

      Prep the cucumber: Slice the cucumber thinly and season with a pinch of salt. Let the slices sit for about 5 minutes to release some moisture. If they appear watery, pat them dry with a paper towel to keep the sandwich crisp.

        Toast the bread: Heat a skillet over medium-low heat. Spread a thin layer of softened butter on one side of each slice of bread. Place the bread, butter-side down, into the hot skillet. Toast for approximately 2-3 minutes or until golden brown. Flip and toast the opposite side until golden and crisp.

          Assemble the sandwiches: On four slices of toasted bread, evenly spread the egg mixture. Layer the cucumber slices over the egg mixture, and if desired, add some fresh lettuce or arugula for extra crunch. Top with the remaining slices of toasted bread.

            Serve: Cut each sandwich into halves or quarters for easier handling. Serve immediately while the bread is still warm. This sandwich pairs wonderfully with a side of chips or a light, fresh salad!

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4