Egg Salad Sandwich Cake
Servings Prep Time
10servings 40minutes
Cook Time Passive Time
20minutes 4hours
Servings Prep Time
10servings 40minutes
Cook Time Passive Time
20minutes 4hours
  • 24slices sandwich breadcrusts removed
Egg Salad Layer
  • 5 hard boiled eggs
  • 1/4cup minced onion
  • 1tsp yellow mustard
  • 2-4Tbsps mayonnaisejust enough to hold the egg mixture together
  • 1 dill pickleminced
  • 1/2tsp salt
  • 1/2tsp black pepper
Roasted Vegetable Layer
  • 1small eggplant
  • olive oil for brushing
  • 1large sweet red pepper
  • 1/4cup light mayonnaise
  • 1/2cup fresh basil leaves
  • 1/2clove garlic
  • 1Tbsp pine nuts
Cream Cheese Icing
  • 20oz light cream cheeseat room temperature I used Kraft Light Spreadable
  • 2Tbsps light mayonnaise
  • 1Tbsp lemon juicefresh if possible
  • 1 English cucumber
  • fresh dill weed fronds
  1. Carefully remove crusts from bread. Try to make slices as square and uniform as possible. On a flat surface lay 3 slices of bed end to end with about 1/4″ overlap. Pinch down the overlap to secure the pieces together to make a rectangle about 4″ X 9″. You will have 8 bread rectangles when you are done.
  2. Line a large loaf pan (about 4 1/2 ” X 10″) with plastic wrap lengthwise, with several inches overhang. Repeat lining width-wise with several inches over hang. You are going to use the overlapping wrap to seal the sandwich cake.
Egg Salad Layer
  1. Click on the hard boiled egg ingredient for instructions on making perfect hard boiled eggs. When they are cool, peel and chop them. Combine the chopped egg with the other remaining egg salad ingredients. Only use as much mayonnaise as it takes to bind the egg mixture together. Too much will risk a soggy cake layer.
Roasted Vegetable Layer
  1. Preheat broiler or BBQ grill.
  2. Wash the whole eggplant. Remove the bulk of the peel on the long sides. Cut strips lengthwise about 1 ” thick. The number of strips it will take to cover the loaf will depend on the size of your eggplant.
  3. Wash and seed red pepper. Cut it into quarters lengthwise. Press it or trim curved ends to get it to lie as flat as possible.
  4. Brush the egg plant slices with oil. Place red pepper sking side downand eggplant slices on pan or grill. Cover if using the BBQ. Grill about 5 minutes. Turn the egg plant slices over. Leave the red pepper with skin side down. Grill another 5 minutes or so. Add pine nuts in a separate oven proof dish and toast during the last 5 minutes. Watch carefully so they don’t burn.
  5. Eggplant will be soft and translucent when done. Red pepper skin should be black and blistering. When done remove them from the grill. Seal red pepper in a bag and allow to cool about 10 minutes.
  6. When you can handle the pepper take a small sharp knife and remove the skin.
  7. Blend the mayonnaise, basil, garlic and pine nuts in a blender till the sauce is uniform.
  1. Pinch 3 slices of bread overlapping slightly, end to end. Repeat with remaining bread slices.  Place 2 bread rectangles in the bottom of the loaf pan.
  2. Then add 1/2 your egg salad filling and spread it to cover the bread rectangle.  Top the first filling layer with 2 more layers of bread.
  3. Lay out your roasted eggplant and roasted pepper to cover the bread rectangle. Spread the basil topping over the roasted vegetables. Top with 2 more layers of bread. 
  4. Spread the last 1/2 of the egg salad, top with the last 2 bread rectangles. Press the loaf lightly but uniformly. Seal the loaf with the plastic wrap overhand.
  5. Allow loaf to rest at least 4 hour and up to 24 hours. When ready to decorate, remove loaf from fridge and unwrap carefully. Transfer the loaf to a serving plate.
  1. Beat the cream cheese, mayonnaise and lemon juice til smooth.
  2. Cut about 9 thin slices of cucumber. Then cut each slice in half to get 18 half slices. The exact number you will need will depend on the size of your cucumber.
  3. Cut the remaining cucumber in half lengthwise. With a vegetable peeler make 4-6 long thin strips of cucumber.
  4. Cut off some tips of fresh dill fronds.
  5. Reserve about 1/2 cup of the cream cheese mixture. Spread the remaining cream cheese evenly over the top and sides of the loaf.
  6. Using a piping bag and tip, take the reserved 1/2 cup of cream cheese mixture and pipe florettes around the upper edge of the loaf.
  7. Position cucumber half rounds along the base of the sandwich loaf. Curl the long strips of cucumber and center them along the length of the loaf. Position dill fronds decoratively like branches coming off the cucumber curls.
  8. Refrigerate until ready to serve.
  9. To serve cut about a 1″ slice at a time. Support the slice with a cake server so it doesn’t fall apart when transferring to a plate.
Recipe Notes
Nutrition Facts
Egg Salad Sandwich Cake
Amount Per Serving
Calories 378 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 8g 40%
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Cholesterol 143mg 48%
Sodium 718mg 30%
Potassium 304mg 9%
Total Carbohydrates 35g 12%
Dietary Fiber 2g 8%
Sugars 5g
Protein 14g 28%
Vitamin A 28%
Vitamin C 47%
Calcium 10%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.