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Dill Egg Salad Sandwiches with Cucumber

Creamy, tangy chopped egg salad folded with crisp celery and a lemony dill yogurt spread, layered with cool cucumber and tender spinach between slices of hearty bread (whole-wheat stands in for sourdough).

Dill Egg Salad Sandwiches with Cucumber

Ingredients

  • 6 large300 gEggs
  • 4 oz120 gPlain Greek yogurt, nonfat
  • ⅔ cup sprigs6 gFresh dillfinely chopped
  • 2 medium30 gGreen onionsthinly sliced
  • 2 tsp10 gLemon juice
  • 2 tsp10 gYellow mustard
  • 1½ stalks60 gCeleryfinely diced
  • ⅛ tsp1 gSalt
  • ½ tsp1 gBlack pepper
  • ½ tsp1 gPaprika (sweet or smoked)
  • 1¼ cups sliced120 gCucumberthinly sliced
  • 1⅓ cups loosely packed40 gBaby spinach
  • 8 slices256 gWhole-wheat bread8 slices

Steps

  1. Preheat the oven to 325°F (165°C) and set out a 6-cup muffin tin. Fill a large bowl with ice water.
  2. Place one whole egg in its shell into each muffin cup and bake for 30 minutes, until the eggs are fully set (160°F/71°C).
  3. Move the eggs to the ice water and chill for 10 minutes while you make the spread.
  4. For the yogurt herb spread, stir together the Greek yogurt, dill, green onion, lemon juice and black pepper in a small bowl.
  5. Peel the chilled eggs and chop them into small pieces in a medium bowl.
  6. Fold half of the yogurt herb spread into the eggs along with the mustard, celery, salt and paprika.
  7. Spread the remaining half of the yogurt herb spread evenly over the 8 bread slices.
  8. Layer the spinach on 4 of the slices, top with the egg salad and the cucumber, then close with the remaining 4 slices.
  9. Cut each sandwich in half and serve cold, or chill for up to 2 hours.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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