"Cool, crisp cucumber adds a summery crunch to these tasty egg sandwiches with just a little kick. Sometimes I substitute rye bread for sourdough and add celery. —Kelly McCune, Westerville, Ohio..."
INGREDIENTS
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1/2 cup chopped red onion
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1/2 cup mayonnaise
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1/4 cup sour cream
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2 tablespoons Dijon mustard
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1/2 teaspoon pepper
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1/4 teaspoon salt
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8 hard-boiled large eggs, chopped
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1 large cucumber, sliced
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1 tablespoon dill weed
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12 slices sourdough bread, toasted