Pickled Egg Salad Sandwich Recipes
PICKLED EGG SALAD SANDWICH
A zippy change from an ordinary egg salad sandwich.
Provided by Phoebe
Categories Main Dish Recipes Sandwich Recipes
Time 15m
Yield 1
Number Of Ingredients 12
Steps:
- Mix pickled eggs, mayonnaise, celery, pickle, capers, chives, pickle juice, and hot pepper sauce together in a bowl.
- Toast bread lightly; spread butter on both slices. Layer lettuce and tomato on 1 slice. Spread egg mixture on the other slice. Press sandwich together and cut in half.
Nutrition Facts : Calories 468.8 calories, Carbohydrate 36.2 g, Cholesterol 477.3 mg, Fat 26.1 g, Fiber 9.4 g, Protein 25.7 g, SaturatedFat 7.9 g, Sodium 1208.3 mg, Sugar 8.7 g
PICKLED EGG SALAD
When I have leftover pickle juice, I boil up some eggs, plop them in the brine and let them sit in the fridge. I grew up very scared of egg salad but I love deviled eggs and adore them in sandwiches (if I have leftovers). I thought if I approached egg salad in a similar way maybe I'd like it. I was right. This is economical and fairly healthy. You can play around with ingredients as you like (add capers, chopped pickle, dill etc). This serves 2. YOU MUST SERVE THIS ON BUTTERED TOASTED RYE!
Provided by Suzy_Q
Categories Lunch/Snacks
Time 5m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, mash eggs with fork. Add remaining ingredients. Serve cold.
HAM, PICKLE & EGG SALAD SANDWICH
Make and share this Ham, Pickle & Egg Salad Sandwich recipe from Food.com.
Provided by looneytunesfan
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Add mashed hard boiled egg, ground up ham, and ground up pickle in bowl. Add mayonaise and mix well. Place mixture between 2 bread pieces and eat.
Nutrition Facts : Calories 253.8, Fat 9.4, SaturatedFat 2.4, Cholesterol 213.9, Sodium 572.1, Carbohydrate 31.6, Fiber 1.3, Sugar 5, Protein 10.2
PICKLED EGG SALAD CROSTINI WITH SERRANO HAM
The pickled hard-boiled eggs are a great snack on their own-they're sold individually at Shed.
Provided by Miles Thompson
Categories Sandwich Egg Pork Kid-Friendly Lunch Bon Appétit Healdsburg Graduation Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield 6 Servings
Number Of Ingredients 14
Steps:
- Bring vinegars, sugar, 1 1/2 teaspoons salt, and 1/2 cup water to a simmer in a medium saucepan. Let cool.
- Meanwhile, place eggs in a medium saucepan and add water to cover by 2". Bring to a boil, cover, and remove from heat. Let sit 10 minutes. Transfer eggs to a bowl of ice water to cool. Drain, peel, and return to bowl. Add pickling liquid; cover and chill at least 12 hours. Remove eggs from pickling liquid. Coarsely chop; mix with mayonnaise, chives, and parsley in a medium bowl. Season with salt, pepper, and some pickling liquid, if desired.
- Preheat oven to 425°. Place bread on a baking sheet and drizzle with oil. Toast until golden brown, 5-8 minutes. Rub with garlic. Top each toast with pickled egg salad, some chervil, and a slice of ham.
- Do ahead: Eggs can be pickled 1 week ahead. Keep chilled.
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