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–+ servings
Two halves of a restaurant-style egg salad sandwich on toasted whole wheat bread with lettuce and tomato.

Restaurant-Style Pickled Egg Sandwich

This recipe recreates a gourmet sandwich experience at home, featuring a creamy pickled egg salad filling.
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Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings: 1 sandwich
Course: Lunch
Calories: 469
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Salad
  • 2 pickled eggs cut into small pieces
  • 2 tablespoons light mayonnaise
  • 1 tablespoon celery minced
  • 1 garlic dill pickle minced
  • 2 teaspoons capers
  • 2 teaspoons chives minced
  • ½ teaspoon pickled egg juice
  • 1 dash hot pepper sauce
For the Sandwich
  • 2 slices whole wheat bread
  • 1 teaspoon butter or to taste
  • 1 red lettuce leaf
  • 1 tomato thinly sliced

Equipment

  • Bowl
  • Toaster

Method
 

  1. Mix pickled eggs, mayonnaise, celery, dill pickle, capers, chives, pickled egg juice, and hot pepper sauce together in a bowl.
  2. Toast bread lightly. Spread butter on one side of each slice. Layer lettuce and tomato on one slice of bread, and spread egg salad on the other slice. Press sandwich together and cut in half.

Nutrition

Calories: 469kcalCarbohydrates: 36gProtein: 26gFat: 26g

Notes

You can substitute scallions for the chives if you prefer.

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