Egg and Pickle Tea Sandwiches with Pickle Mayo recipe

Name: Egg and Pickle Tea Sandwiches with Pickle Mayo
Total time: 18 min
Yield: 2 servings
Cuisine: British
Ingredients: 4 Eggs; 30g jarred pickles; 3 tbsp mayonnaise; 8 slices Bread; 1 pinch salt

Classic soft sandwiches with chopped egg and a sharp, creamy pickle mayonnaise filling. They are quick to make, properly satisfying and perfect for a light lunch.

18 min · Easy · British Jump to method

Egg and Pickle Tea Sandwiches with Pickle Mayo

Ingredients

2 servings

4 Eggs
30g jarred pickles
3 tbsp mayonnaise
8 slices Bread
1 pinch salt

Nutrition	Per serving
Calories	403 kcal
Protein	16.7 g
Carbohydrates	28.4 g
Fat	23.1 g
Saturated fat	4.9 g
Fibre	1.7 g
Sugar	2.8 g
Sodium	714 mg

Why this works

Moderate-protein sandwich with relatively high fat and sodium, mainly from mayonnaise, bread and pickles.

Egg protein. Eggs provide high-quality protein plus vitamin B12, selenium and choline, supporting muscle maintenance and normal nervous system function.

Pickle sodium. Jarred pickles and added salt increase sodium considerably, which may be a concern for blood pressure if eaten often.

Low fibre. Using white bread and a small amount of pickle means fibre is modest, so this is not especially filling for digestive health.

Method

Boil the eggs for 9-10 minutes, cool under cold water, then peel and chop them.
Finely chop the jarred pickles and mix with mayonnaise, then stir in the chopped eggs and a little salt.
Spread the mixture onto bread slices and sandwich together.
Trim the crusts if you like and cut into fingers or triangles.

Prefer the classic version? Pickle, Onion and Egg Salad Wraps

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