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Pickled Egg Salad Sandwich


"A zippy change from an ordinary egg salad sandwich."
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15 m servings 469 cals
Original recipe yields 1 servings (1 sandwich)

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  • Prep

  • Ready In

  1. Mix pickled eggs, mayonnaise, celery, pickle, capers, chives, pickle juice, and hot pepper sauce together in a bowl.
  2. 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.


  • Cook's Note:
  • Substitute scallions for the chives if desired.

Nutrition Facts

Per Serving: 469 calories; 26.1 g fat; 36.2 g carbohydrates; 25.7 g protein; 477 mg cholesterol; 1208 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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I used regular lettuce and left the tomato off due to my husbands personal preference. Because I left off the tomato (I would have loved the tomato by the way) I gave the sandwich a sprinkle of ...

The only thing that would make this better is a slight dusting of black pepper on the tomato. :) Or put it on a pile of spring salad mix and mix in, awesome!