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Egg salad sandwich recipe with pickles

The egg salad sandwich is a lunchtime classic that can be made with many different ingredients. This recipe uses pickles to add a delicious and tangy flavor. The sandwich can be made quickly and easily, making it the perfect meal for busy people.

Is an egg salad sandwich good for you?

Yes, egg salad sandwiches are a good source of protein and can be a healthy lunch option. However, watching the ingredients used is important, as some may be high in fat or sodium.

Egg salad sandwich recipe with pickles

WHY YOU’LL LOVE THIS Egg salad sandwich recipe with pickles

  • Simple to make
  • Delicious flavor using pickles
  • Quick and easy lunch option
  • Healthy meal option with no mayo
  • This egg salad sandwich recipe is easy to follow and perfect for a quick lunch.
  • The pickles add a delicious crunch and flavor to the sandwich.

INGREDIENTS YOU’LL NEED for Egg salad sandwich recipe

Egg: Eggs have many benefits in an egg salad sandwich recipe. Eggs are a good source of protein, which can help you feel fuller longer. They are also a good source of vitamins and minerals, including vitamin A, vitamin B12, and selenium. Additionally, eggs are a low-calorie food, making them a good choice for people who are trying to lose weight or maintain weight.

Celery: Celery is a low-calorie vegetable that is a good source of dietary fiber, vitamin C, and potassium. It has a mild flavor that goes well with eggs in a sandwich.

Bell pepper : Bell peppers are a great addition to egg salad sandwiches because they add flavor and nutrition. Bell peppers are a good source of vitamins A and C, which are important for keeping your immune system strong. They are also a good source of fiber, which can help keep you feeling full after eating.

Dijon mustard: Dijon mustard has many benefits in egg salad sandwiches. First, Dijon mustard is a great source of antioxidants, which can help protect your body against disease. Second, it has a slightly spicy flavor that pairs well with eggs and other vegetables. Finally, Dijon mustard is a good source of dietary fiber, protein, and vitamins A and B6. All of these nutrients are essential for maintaining good health.

White wine vinegar: There are a few benefits of white wine vinegar in an egg salad sandwich recipe. First, the white wine vinegar’s acidity helps balance the richness of the eggs and mayonnaise. Additionally, the vinegar helps to brighten up the flavors of the other ingredients in the sandwich. Finally, white wine vinegar is a good source of antioxidants, which can help to protect your body against disease.

Salt is a flavor enhancer in many recipes, and egg salad is no exception. It can also help to bind the ingredients together and add moisture. In addition, salt can help to preserve food by inhibiting the growth of bacteria.

Ground black pepper: Ground black pepper is a common ingredient in many recipes, including egg salad sandwiches. Some benefits of using ground black pepper in this recipe include:

  • Ground black pepper can help to add flavor and spice to the sandwich.
  • It can also help to improve digestion and relieve gas and bloating.
  • Pepper is also a good source of antioxidants, which can help protect the body against disease.

Whole wheat bread: There are a few benefits of using whole wheat bread in an egg salad sandwich recipe. First, whole wheat bread is a good source of fiber, which can help to keep you feeling full and satisfied after eating. Additionally, fiber is important for gut health and can help to regulate digestion. Second, whole wheat bread is a good source of protein, which can help to build and maintain muscle mass.

Creamy peanut butter: Peanut butter is a great source of protein, fiber, and healthy fats. It can help you feel full and satisfied after eating a sandwich, which can help you stay on track with your diet goals.

Dill pickles: Dill pickles add a tangy and slightly salty flavor to egg salad sandwiches. They are also a good source of vitamin K and C.

Step by step process of vegitable cutting

HOW TO MAKE best egg salad sandwich recipe ever

1. Start by hard boiling eggs. You can do this a few ways, but the easiest is to place them in a pot of cold water, bring to a boil, then let simmer for 10 minutes.

2. Once they are boiled, place them in ice water to cool.

3. Once they are cooled, remove the shells and chop the eggs into small pieces.

4. Combine the eggs with mayonnaise, mustard, dill pickles, red onions, and celery salt in a bowl.

5. To make egg salad sandwiches, spread two slices of bread with one tablespoon of the egg salad mixture. Top with another slice of bread.

6. Place in a toaster oven for about 10 minutes, or until the bread is toasted.

Variations of the egg salad recipe

There are many variations of the egg salad sandwich recipe. Some people like to add diced celery or onions, while others prefer to use mayonnaise or mustard as the main binding agent. Some people like adding pickles, olives, or chopped vegetables to their egg salad sandwiches.

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Chef’s Tips for  Egg salad sandwich recipe with pickles

  • Egg salad with pickles is a classic egg salad sandwich recipe. The pickle juice adds a sour note and makes the sandwiches taste more interesting and flavorful. You can use either sweet or dill pickles for this recipe.
  • Before starting the egg salad sandwich recipe, you must soak the bread in milk for at least 30 minutes. If you want to make your egg salad sandwiches look more appetizing, you can use various colors to make them.
  • Usually, you can use any sort of bread to make an egg salad sandwich recipe. However, some people also add ham or turkey slices to their egg salad sandwiches.
  • For this recipe, you must use a food processor instead of a blender. The reason is that you must ensure that the egg mixture has only small pieces. Otherwise, it will become too runny.

TOOLS

STORAGE INSTRUCTIONS

Store the egg salad sandwiches in an airtight container. The best temperature for storing them is between 3 and 4 C (38-40 F). If you need to keep it longer, you can freeze it. You can also store the egg salad sandwiches in the refrigerator for up to 5 days.

FAQ’s

Q: I want to keep the egg salad sandwiches for a long time. Do you recommend freezing them?

A: No. The egg salad sandwich won’t taste as good after being frozen for months. And, it may also be harder to make the next time you want to prepare them.

Q How do I make the egg salad sandwiches without a food processor?

If you don’t have a food processor, use a blender. You can also use an electric hand mixer or whisk to work the mayonnaise and mustard into the eggs.

Q What should I do if the egg salad sandwich has a strong flavor of eggs?

If you are not a fan of egg salad sandwiches, try adding 1 teaspoon of white vinegar to the mixture before folding the ingredients. This will help mellow out the strong egg taste.

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How to make an Egg salad sandwich recipe with pickles

Egg salad sandwich recipe with pickles

Egg salad sandwich recipe with pickles

Yield: 6
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

This egg salad sandwich recipe is perfect for a quick and easy lunch. The eggs are boiled and then mashed with a fork. Mayo, Dijon mustard, and fresh herbs are added to give it a delicious flavor. The sandwich can be served on bread or in a wrap.

Ingredients

  • 1 hard-boiled egg
  • 1/2 cup diced onion
  • 1/4 cup diced celery
  • 1/4 cup diced green bell pepper
  • 1 tablespoon diced red bell pepper
  • 2 teaspoons Dijon mustard
  • 1 teaspoon white wine vinegar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 thin slices of whole wheat bread
  • 2 cups creamy peanut butter
  • 1/4 cup chopped fresh dill pickles

Instructions

    1. In a medium bowl, combine the egg, onion, celery, bell peppers, mustard, vinegar, and salt. Mix well
    2. Spread the mixture evenly over 8 slices of bread.
    3. Top each sandwich with 1 tablespoon of peanut butter and 1 tablespoon of pickles.
    4. Slice in half and serve immediately.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 639Total Fat: 45gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 31mgSodium: 923mgCarbohydrates: 42gFiber: 8gSugar: 9gProtein: 26g
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Written by Sophia

I am Sophia and I love to cook. I have been cooking for as long as I can remember and it is one of my favourite things to do. I am always trying out new recipes and experimenting in the kitchen. I love to cook for my family and friends, and they always seem to enjoy my food. I am also a big fan of eating healthy, so most of my recipes are pretty healthy too. I am always looking for new ways to make healthy food taste great, and I think that I have succeeded in doing that.

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