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Oh, yum. I would never have thought to add pickles to an egg sandwich, but it really added a wonderful zesty touch to this sandwich. I used the optional mayo (low-fat), but next time I'd like to try the suggestion offered by others and try one of my favorite mustards. But this is a great way of having my egg salad sandwich without having to bother with the steps of boiling and peeling all those eggs first. Thanks for sharing your recipe, sloe cooker. Made for Spring 2012 Pick-A-Chef.
I'm editing my recipe as I made this sandwich twice, once with yellow prepared mustard, and once with French's Honey Mustard. While the yellow mustard tasted ok, I thought the honey mustard complimented the sandwich. Again, thanx for the delicious egg sandwich recipe!! My original review on Jan 7, 2011: I made this sandwich twice, once with toasted whole wheat, and the other with toasted oat bran bread, and both tasted great! I also added more than a tablespoon of mayo, plus I used 2 slices of Vlasic Sandwich Stackers Kosher Dill Pickles, rather than the 7 dill pickles. I look forward to making this sandwich often; especially when I need to fix something quick for lunch, dinner, etc.. and along with some soup. Thank you sloe cooker for posting this recipe. It's definitely a keeper!!
Very tasty sandwich! I made as directed with the mayo (lowfat) though I think next time I might try mustard instead (I love mustard on egg & cheese sandwiches). Thanks so much for sharing your mother's sandwich! :)
This sandwich is a delight! I toasted my bread and added a small amount of mayo (lowfat) as you suggested. The tangy/salty pickles were terrific with the egg - loved it - thanks for sharing your recipe!