New Age Egg Salad Sandwiches
Egg salad:
- 6 large hard-cooked eggs, chopped
- ⅔ cup (about 3 ounces) shredded Cheddar cheese
- ¼ cup (scant 1 ounce) grated Asiago cheese
- 1 tablespoon grated yellow onion
- ⅓ cup mayonnaise
- 3 tablespoons plain yogurt or sour cream
- 1 tablespoon grainy mustard
- ¼ teaspoon ground white pepper
- 12 slices oatmeal bread, plain or toasted
- 24 thin cucumber slices
- 6 slices Colby, Monterey Jack, or Cheddar cheese
- 6 lettuce leaves
Instructions:
You can add other veggies or herbs to the mix to create your own version.
- For the egg salad, in a bowl, combine the eggs, cheeses, and onion. Set aside.
- In a separate bowl, combine the mayonnaise, yogurt,mustard, and pepper; mix well. Add to the egg mixture, and mix until combined. Cover and refrigerate at least 2 hours before using.
- For the sandwiches, spread about ⅓ cup of the egg salad on 1 slice of bread, and top with 4 slices of cucumber. Top with 1 slice of cheese and 1 lettuce leaf. Top with another slice of bread. Repeat to make the remaining sandwiches. Cut and serve with your favorite homemade shredded carrot salad, lemon dressing, and sliced fruit.