Egg and Pickle Picnic Sandwiches recipe

A classic sandwich filling with chopped eggs, pickles and a creamy mustard dressing. It is sharp, comforting and perfect for a packed lunch.

15 min · Easy · British Jump to method

Egg and Pickle Picnic Sandwiches

Ingredients

2 servings
  • 4 Eggs
  • 3 tbsp Mayonnaise
  • 3 Pickles
  • 1 tsp Mustard
Nutrition Per serving
Calories 257 kcal
Protein 13.5 g
Carbohydrates 1.5 g
Fat 20.3 g
Saturated fat 4.5 g
Fibre 0.4 g
Sugar 0.7 g
Sodium 510 mg

Why this works

A protein-containing, very low-carbohydrate picnic filling that is fairly energy-dense and relatively high in fat and sodium from mayonnaise and pickles.

High-quality protein. Eggs provide complete protein plus useful nutrients such as vitamin B12 and selenium.

Cholesterol and saturated fat. The egg-and-mayonnaise combination makes this higher in dietary cholesterol and saturated fat than a lighter sandwich filling.

Sodium from pickles and mustard. Pickles and mustard contribute a notable amount of salt, so this may not suit a low-sodium diet.

Method

  1. Hard-boil the eggs for 9 minutes, then cool, peel and chop them.
  2. Stir the eggs together with mayonnaise, mustard and chopped pickles.
  3. Spoon into bread or rolls and press gently together.
  4. Cut in half and serve.
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