PlumTally
Open-Faced Nordic Egg Salad Sandwich
27m$4.63

Open-Faced Nordic Egg Salad Sandwich

A Scandinavian-style open rye sandwich topped with creamy dill egg salad, measured red onion, and crisp cucumber. Simple, vegetarian, and well suited for lunch.

  • brunch
  • cucumber
  • dairy-free
  • dijon mustard
  • egg salad
  • eggs
  • family-friendly
  • fresh
  • fresh dill
  • high-protein
  • lemon
  • light meal
  • lunch
  • mayonnaise
  • nordic
  • open sandwich
  • open-faced nordic egg salad sandwich
  • open-faced sandwich
  • packed lunch
  • quick
  • red onion
  • rye bread
  • sandwich
  • savory
  • scandinavian
  • stovetop
  • toast
  • vegetarian
  • weeknight
Bundle it with similar meals
10 min prep12 min cook4 servingseasy
Cuisine
Scandinavian

Shopping options

Check ingredients to include themPackage used · most used first

Fresh dill, chopped · 3 Tablespoon

Simple Truth Organic® Baby Dill

63%

In recipe$1.58
To buy$2.49
Details
Simple Truth Organic · 0.5 oz$2.49 per packageBuy 1Package use: 63%Product matchEstimated

Large eggs · 6 Each

Kroger® Grade A Large White Eggs

50%

In recipe$1.10
To buy$2.19
Details
Kroger · 12 ct$2.19 per packageBuy 1Package use: 50%Product matchEstimated

Cucumber, thinly sliced · 0.5 Cup

Cucumber

33%

In recipe$0.30
To buy$0.89
Details
1 ct$0.89 per packageBuy 1Package use: 33%Product matchEstimated

Fresh lemon juice · 1 Tablespoon

Fresh Large Lemon - Each

33%

In recipe$0.28
To buy$0.85
Details
Fresh Citrus · 1 each$0.85 per packageBuy 1Package use: 33%Product matchEstimated

Sliced rye bread · 4 Count

Bakery Fresh Sliced Pumpernickel Rye Bread

23%

In recipe$0.93
To buy$3.99
Details
Bakery Fresh · 18 oz$3.99 per packageBuy 1Package use: 23%Product matchEstimated

Red onion, finely diced · 0.25 Cup

Jumbo Red Onions

14%

In recipe$0.10
To buy$0.75
Details
Fresh Onions · 1 lb$1.49 per packageBuy 1Package use: 14%Product matchEstimated

Mayonnaise · 0.33 Cup

Kroger® Real Mayo

Sale

9%

In recipe$0.31
To buy$3.49
Details
Kroger · 30 fl oz$3.99
Sale
$3.49 per packageBuy 1Package use: 9%Product matchEstimated

Dijon mustard · 1 Teaspoon

Kroger® Dijon Mustard

2%

In recipe$0.03
To buy$1.89
Details
Kroger · 12 oz$1.89 per packageBuy 1Package use: 2%Product matchEstimated

Ground black pepper · 0.13 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

1%

In recipe$0.02
To buy$2.89
Details
Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 1%Product matchEstimated
Common ingredient

Fine salt · 0.25 Teaspoon

Kroger® Salt

0%

In recipe$0.00
To buy$1.00
Details
Kroger · 26 oz$1.00 per packageBuy 1Package use: 0%Product matchEstimated

Water · 4 Cup

Tap water

0%

In recipe$0.00
To buy$0.00
Details
$0.00 per packagePackage use: 0%Product matchIn stock
Common ingredient

Cost Summary

Availability unavailable
$4.63

· only what you use

$1.16

per serving · 4 servings

You pay at checkout$17.54
26% used in this recipe$12.91 unused

All ingredients selected

Checkout$20.43
Recipe portion$4.65

2 common ingredients not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • sliced rye bread-4 slices
  • large eggs-6 each
  • water-4 cups
  • cucumber-1/2 cup
  • mayonnaise-1/3 cup
  • red onion-1/4 cup
  • fresh dill-3 tablespoons
  • fresh lemon juice-1 tablespoon
  • Dijon mustard-1 teaspoon
  • fine salt-1/4 teaspoon
  • ground black pepper-1/8 teaspoon
1
Prepare the fresh toppings
Knife
Cutting Board

Chop the fresh dill, finely dice the red onion, and thinly slice the cucumber; set them aside for assembly.

Keep the knife blade angled away from your fingers while chopping and slicing.

3 tablespoons dill
1/4 cup red onion
1/2 cup cucumber
2
Cook the eggs
Medium saucepan with lid

Place the eggs in a saucepan, cover with water by 1 inch, and bring to a boil. Cover, remove from heat, and let stand for 10 minutes.

Use caution around boiling water and steam when covering or moving the saucepan.

Wash hands, utensils, and surfaces after handling eggshells.

6 Each eggs
4 cups Water
3
Cool, peel, and chop the eggs
Knife
Cutting Board

Transfer the eggs to cold water, cool for 5 minutes, then peel and chop them.

Pour or drain hot water carefully to avoid steam burns.

6 Each eggs
4
Mix the dressing
Mixing Bowl
Fork
Measuring cups and spoons

In a mixing bowl, stir together the mayonnaise, dill, red onion, Dijon mustard, lemon juice, salt, and pepper until creamy and evenly mixed.

1/3 cup mayonnaise
3 tablespoons dill
1/4 cup red onion
1 teaspoon dijon mustard
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon Ground Black Pepper
5
Finish the egg salad
Mixing Bowl
Fork

Add the chopped eggs and fold gently until the salad is creamy but still chunky.

6 Each eggs
6
Toast the rye bread
Toaster

Lightly toast the sliced rye bread until firm and fragrant, then place the slices on plates.

4 Count rye bread
7
Assemble and serve

Divide the egg salad evenly over the rye bread, then top each open-faced sandwich with cucumber slices and serve immediately.

Keep egg salad refrigerated until serving and do not leave it at room temperature for more than 2 hours.

1/2 cup cucumber
8

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