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SideChef
Recipes
Brunch
Egg Salad Cake
Recipe

10 INGREDIENTS • 10 STEPS • 20MINS

Egg Salad Cake

4.1
7 ratings
This 3-Layer Egg Salad Cake has all the elements of a creamy egg salad, sandwiched in between two loaves of bread. This simple and vibrant Egg Salad Cake looks impressive, tastes impressive, and will be a crowd-pleaser at any party or afternoon tea.
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
This 3-Layer Egg Salad Cake has all the elements of a creamy egg salad, sandwiched in between two loaves of bread. This simple and vibrant Egg Salad Cake looks impressive, tastes impressive, and will be a crowd-pleaser at any party or afternoon tea.
20MINS
Total Time
$0.79
Cost Per Serving
Ingredients
Servings
8
US / Metric
Egg
2
Eggs
Cream Cheese
1/4 cup
Philadelphia Original Soft Cheese, softened
Dijon Mustard
1/2 Tbsp
Dijon Mustard
Pickles
1/4 cup
Pickles, sliced
Cucumber
1/2 cup
Cucumber, thinly sliced
Cream Cheese
to taste
Philadelphia Original Soft Cheese
Edible Flowers
to taste
Edible Flowers
Multi-Colored Sprouts
to taste
Multi-Colored Sprouts
Bread
1 loaf
Bread
Cucumber
to taste
Cucumbers, thinly sliced
Nutrition Per Serving
VIEW ALL
Calories
33
Fat
2.5 g
Protein
0.5 g
Carbs
2.0 g
Add to plan
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Egg Salad Cake
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Cooking InstructionsHide images
step 1
Scramble the Eggs (2) and chop up the egg mixture.
step 2
Divide the Bread (1 loaf) into 3 layers.
step 2 Divide the Bread (1 loaf) into 3 layers.
step 3
Spread Philadelphia Original Soft Cheese (2 Tbsp) and Dijon Mustard (1 tsp) evenly on to the bottom layer of bread.
step 3 Spread Philadelphia Original Soft Cheese (2 Tbsp) and Dijon Mustard (1 tsp) evenly on to the bottom layer of bread.
step 4
Spread the chopped egg mixture on top of the cream cheese.
step 4 Spread the chopped egg mixture on top of the cream cheese.
step 5
Add Pickles (1/4 cup) on top of the egg mixture.
step 5 Add Pickles (1/4 cup) on top of the egg mixture.
step 6
Add another layer of bread on top of the first layer.
step 6 Add another layer of bread on top of the first layer.
step 7
Spread Philadelphia Original Soft Cheese (2 Tbsp) generously on to the layer of bread.
step 7 Spread Philadelphia Original Soft Cheese (2 Tbsp) generously on to the layer of bread.
step 8
Smear Dijon Mustard (1 tsp) the bread, on top of the cream cheese mixture.
step 8 Smear Dijon Mustard (1 tsp) the bread, on top of the cream cheese mixture.
step 9
Layer Cucumber (1/2 cup) on to the cream cheese and mustard mixture. Start from the outer border of the bread and work your way into the center of the bread.
step 9 Layer Cucumber (1/2 cup) on to the cream cheese and mustard mixture. Start from the outer border of the bread and work your way into the center of the bread.
step 10
Add the last layer of the bread onto the cake and press down firmly. Coat the outside of the cake with enough Philadelphia Original Soft Cheese (to taste) to cover the entire cake. Garnish with Cucumbers (to taste), Edible Flowers (to taste) and Multi-Colored Sprouts (to taste). Serve the Egg Salad Cake and enjoy!
step 10 Add the last layer of the bread onto the cake and press down firmly. Coat the outside of the cake with enough Philadelphia Original Soft Cheese (to taste) to cover the entire cake. Garnish with Cucumbers (to taste), Edible Flowers (to taste) and Multi-Colored Sprouts (to taste). Serve the Egg Salad Cake and enjoy!
Tags
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Brunch
Shellfish-Free
Vegetarian
Salad
Summer
Vegetables
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