This delightful pickled egg salad sandwich is a twist on the classic egg salad, adding a tangy kick with the inclusion of pickles and pickle juice. Perfect for a quick lunch or a light dinner, this sandwich combines creamy and crunchy textures that will leave your taste buds satisfied.
If you don't usually keep dijon mustard or pickle juice in your pantry, you might need to pick these up at the supermarket. Dijon mustard adds a sophisticated depth of flavor, while pickle juice provides a tangy zest that elevates the egg salad.

Ingredients For Pickled Egg Salad Sandwich Recipe
Hard-boiled eggs: Chopped to form the base of the salad.
Mayonnaise: Adds creaminess to the mixture.
Diced pickles: Provides a crunchy texture and tangy flavor.
Dijon mustard: Adds a sharp, slightly spicy taste.
Pickle juice: Enhances the tanginess of the salad.
Salt: Seasons the mixture.
Black pepper: Adds a hint of spice.
Toasted bread: Serves as the base and top for the sandwich.
Shredded lettuce: Adds a fresh, crisp layer.
Technique Tip for This Recipe
When preparing the hard-boiled eggs, ensure they are cooked perfectly by placing them in a pot of cold water, bringing it to a boil, then letting them sit covered off the heat for 10-12 minutes. Immediately transfer the eggs to an ice bath to stop the cooking process and make peeling easier. This will give you tender and easy-to-chop eggs for your egg salad.
Suggested Side Dishes
Alternative Ingredients
hard-boiled eggs - Substitute with firm tofu: Firm tofu can mimic the texture of hard-boiled eggs and can be seasoned to taste similar.
mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor, with less fat and more protein.
diced pickles - Substitute with capers: Capers offer a similar briny flavor and can add a nice texture to the salad.
dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar flavor profile but adds a bit more texture.
pickle juice - Substitute with lemon juice: Lemon juice provides acidity and brightness, similar to pickle juice.
salt - Substitute with soy sauce: Soy sauce adds saltiness along with a bit of umami flavor.
black pepper - Substitute with white pepper: White pepper has a slightly different flavor but still provides the necessary heat.
toasted bread - Substitute with whole grain wraps: Whole grain wraps can offer a healthier alternative and a different texture.
shredded lettuce - Substitute with baby spinach: Baby spinach provides a similar crunch and is packed with nutrients.
Alternative Recipes Similar to This Sandwich
How to Store or Freeze Your Sandwich
- Allow the egg salad mixture to cool completely before storing. This helps maintain its texture and flavor.
- Transfer the egg salad mixture into an airtight container. Ensure the lid is tightly sealed to prevent any air from getting in.
- Store the container in the refrigerator. The egg salad will stay fresh for up to 3 days.
- If you have leftover toasted bread, store it separately in a resealable plastic bag or an airtight container to keep it from becoming soggy.
- For freezing, avoid assembling the sandwiches beforehand. Instead, freeze the egg salad mixture alone.
- Place the egg salad mixture in a freezer-safe container or a heavy-duty freezer bag. Label it with the date to keep track of its freshness.
- When ready to use, thaw the egg salad mixture in the refrigerator overnight. Stir well before spreading it onto the toasted bread.
- To maintain the crispness of the shredded lettuce, store it separately in a resealable plastic bag with a paper towel to absorb excess moisture.
- Assemble the sandwiches just before serving to ensure the best texture and flavor.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Wrap the sandwiches in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes, or until warmed through.
Use a toaster oven for a quicker option. Set it to 350°F (175°C) and place the sandwiches directly on the rack. Heat for 5-7 minutes, checking frequently to avoid over-toasting.
For a stovetop method, heat a non-stick skillet over medium heat. Place the sandwiches in the skillet and cover with a lid. Heat for about 3-4 minutes on each side, or until the egg salad is warmed through.
If you're in a hurry, use the microwave. Wrap the sandwiches in a damp paper towel to keep the bread from getting too tough. Microwave on medium power for 30-45 seconds, checking halfway through to ensure even heating.
For a crispy exterior, use a panini press. Preheat the press and place the sandwiches inside. Press down gently and heat for 3-5 minutes, or until the egg salad is warm and the bread is crispy.
Essential Tools for This Recipe
Mixing bowl: A large bowl used to combine the chopped eggs, mayonnaise, diced pickles, dijon mustard, pickle juice, salt, and pepper.
Knife: Essential for chopping the hard-boiled eggs and dicing the pickles.
Cutting board: Provides a safe and clean surface for chopping the eggs and dicing the pickles.
Measuring cups: Used to measure out the mayonnaise and diced pickles accurately.
Measuring spoons: Necessary for measuring the dijon mustard, pickle juice, salt, and black pepper.
Spatula: Useful for mixing the egg salad mixture thoroughly.
Toaster: Used to toast the bread slices to the desired level of crispiness.
Bread knife: Ideal for cutting the sandwiches in half cleanly and evenly.
Serving plate: A plate to arrange the sandwiches for serving immediately.
How to Save Time on This Recipe
Prepare ingredients in advance: Boil and chop the eggs ahead of time. Store them in the fridge until ready to use.
Use pre-diced pickles: Save time by buying diced pickles instead of chopping them yourself.
Mix in one bowl: Combine all ingredients in a single mixing bowl to reduce cleanup time.
Toast bread simultaneously: Use a large toaster or oven to toast bread slices all at once.
Pre-shred lettuce: Shred the lettuce in advance and store it in an airtight container.

Pickled Egg Salad Sandwich
Ingredients
Main Ingredients
- 6 hard-boiled eggs, chopped
- ¼ cup mayonnaise
- ¼ cup diced pickles
- 1 tablespoon dijon mustard
- 1 teaspoon pickle juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 8 slices bread toasted
- 1 cup lettuce shredded
Instructions
- In a mixing bowl, combine chopped eggs, mayonnaise, diced pickles, dijon mustard, pickle juice, salt, and pepper. Mix well.
- Spread the egg salad mixture evenly onto 4 slices of toasted bread.
- Top with shredded lettuce and cover with the remaining slices of toasted bread.
- Cut sandwiches in half and serve immediately.
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