Pickle, Mayo and Egg Club Sandwich recipe

Name: Pickle, Mayo and Egg Club Sandwich
Total time: 15 min
Yield: 2 servings
Cuisine: British
Ingredients: 3 Eggs; 40g jarred pickles; 4 tbsp mayonnaise; 6 slices Bread; 1 pinch salt

A chunky layered sandwich with egg, mayonnaise and sharp pickles for a savoury bite. It is simple, filling and very moreish.

15 min · Easy · British Jump to method

Ingredients

2 servings

3 Eggs
40g jarred pickles
4 tbsp mayonnaise
6 slices Bread
1 pinch salt

Nutrition	Per serving
Calories	451 kcal
Protein	14 g
Carbohydrates	28 g
Fat	29 g
Saturated fat	5.8 g
Fibre	1.7 g
Sugar	2.4 g
Sodium	560 mg

Why this works

A satisfying sandwich with moderate protein, but it is relatively high in fat and sodium and low in fibre.

Eggs provide quality protein and micronutrients. Eggs contribute complete protein, vitamin B12, selenium and choline, supporting muscle maintenance and normal nerve function.

Pickles add very little sugar but can raise sodium. Jarred pickles are low in sugar and calories, but they may significantly increase the salt content of the sandwich.

White bread limits fibre. If standard white bread is used, this recipe is likely to be low in fibre and less filling than a wholegrain version.

Method

Boil the eggs for 9-10 minutes, then peel and slice them.
Mix chopped jarred pickles with mayonnaise and a pinch of salt.
Toast the bread lightly if you like.
Layer the egg and pickle mayo between the bread slices, then cut into triangles.

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