Ingredients15 m servings 469 cals
- 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.
- Cook's Note:
- Substitute scallions for the chives if desired.
Per Serving: 469 calories; 26.1 g fat; 36.2 g carbohydrates; 25.7 g protein; 477 mg cholesterol; 1208 mg sodium. Full nutrition
ReviewsRead all reviews 3
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 ...
3.30.18 I love this egg salad’s vinegary tang, that’s what makes it so special. I used English Muffin Bread (what I had on hand) and skipped the tomato slices (personal preference). But I cou...