Egg Salad Sandwiches with Cucumber Dill Spread - Southern Luncheonette Recipes

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Egg Salad Sandwiches with Cucumber Dill Spread - Southern Luncheonette Recipes

A favorite Southern Luncheonette Recipe, Egg Salad Sandwiches with Cucumber Dill Spread are classy summer lunchables easy to prepare.

Prep Time5

Cook Time12

cooling time1

Total Time1 17

Course: Main Course, Sandwiches

Cuisine: American, Southern

Servings: sandwiches

Author: Jenny DeRemer

Cost: $1.97 per serving

Ingredients

12 extra large eggs hard-boiled, cooled slightly, and peeled
8 tablespoons mayonnaise
4 teaspoons Dijon mustard
4 teaspoons yellow mustard
black pepper freshly cracked, fine course
8 slices bread use whatever resonates with your eaters; I prefer I hearty seeded bread
16 large leaves butter lettuce or bibb or red leaf, washed and dried, spines removed
1 batch Cucumber Dill Spread halved and each half roughly divided into fourths

Instructions

Begin by laying out 4 dinner plates and 2 slices of the bread you will be using atop each, side by side. Place a large leaf of lettuce atop each bread slice to cover the bread. Add Cucumber Dill Spread atop each leaf and use the back of a spoon to gently guide the spread from side to side, corner to corner.
At a separate workstation and using a large mixing bowl, break down the hardboiled eggs with an egg slicer. I like to run an egg through lengthwise, then pick the egg up, open the egg slicer again, and re-run the egg through widthwise. Once all of the eggs have been sliced, add the mayonnaise and both mustards to the bowl. The amount of cracked pepper you add is up to you, but I add 10 to 12 fine grinds now and place the grinder on the table for serving as well. Use the tines of a fork to mix all very well.
Halve and then quarter (roughly) the egg salad. Divide each quarter atop every 2 sandwich halves directly on top of the Cucumber Dill Spread. Use the back of a spoon to gently guide the egg salad from side to side, corner to corner. I like to leave the littlest bit of Cucumber Dill Spread peeking out from beneath the egg salad as a teaser. Top with additional finely cracked pepper if desired and offer a fork and sharp knife for eating open face.
Make the Cucumber Dill Spread and refrigerate it for at least 1 hour, preferably 24 hours. Remove from refrigeration 30 minutes before serving and stir well. Since these Egg Salad Sandwiches are served open-faced, I like to halve the Cucumber Dill Spread, then quarter each half (roughly). This way, each slice of bread receives a more or less equal dollop of the spread as a base. You should adjust it to suit your taste and the needs of your eaters. You may serve the egg salad immediately at room temperature or make it ahead and refrigerate it for at least 1 hour if desired. Remove from refrigeration 30 minutes before serving.

Notes

The Nutrition Information herein does NOT reflect the Nutrition Information for the Cucumber Dill Spread, rather only that of the egg salad sandwiches and their ingredients listed in this recipe card.

Nutrition