Cucumber Crunch Egg Salad Sandwich

Don’t lie, you did a little jump for joy when Subway introduced their Egg Salad sub. I’ve got your number. Egg Salad is in a class all on its own. Today, I will share with you the best egg salad recipe ever that will impress friends, family and just might save your marriage. It’s that good.


What You’ll Need

6 eggs

1/4 English cucumber very finely chopped

2 scallions (green onions) sliced into rings

1 good dollop of mayo (about 2 tbsps)

1/2 tsp of paprika

2 dashes Salt & Black Pepper

Squeeze of Lemon



Egg Prep

Carefully place eggs into a medium size stock pot and cover with cold water and bring to a boil on high for 10-12 minutes. If unsure whether the eggs are hard boiled, place horizontally on the counter and spin. If it is a wobbly, the centre is not yet cooked.

Once cooked strain out the hot water and immediately fill with cold water so that sulphur rings do not form. Shell and set aside.

Salad Prep

1) Mash eggs.

2) Add mayo, paprika, salt and pepper then mix with a fork until totally combined.


3) Add sliced green onions then combine. Add cucumbers and combine again.

4) Give a good squeeze of lemon and mix well. Cover and refrigerate for no less than 30 minutes.

5) Serve on a large romaine leaf or on your favourite crusty bread.


Ready In: 20 minutes

Serves 2-4

To further add some allure, put in a bit of relish. We opted to use ALIMA’S to add a special little kick to ours. The real secret to egg salad glory is allowing it to sit so that the eggs can take in all the spices. Simplicity, flavour and freshness all on a bun. You really can’t go wrong. Like, follow, comment & share!

Until next time flavour lovers,

Mama FlavourFull


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