Lunch Recipe

Pickled Egg Salad Sandwich

A zippy change from an ordinary egg salad sandwich.

INGRIDIENT

2 pickled eggs, cut into small pieces

2 tablespoons light mayonnaise

1 tablespoon minced celery

1 garlic dill pickle, minced

2 teaspoons capers

2 teaspoons minced chives

½ teaspoon pickled egg juice

1 dash hot pepper sauce

2 slices whole wheat bread

1 teaspoon butter, or to taste

1 red lettuce leaf

1 tomato, thinly sliced

DIRECTION

Step: 1

Mix pickled eggs, mayonnaise, celery, pickle, capers, chives, pickle juice, and hot pepper sauce together in a bowl.

Step: 2

Toast bread lightly; spread butter on both slices. Layer lettuce and tomato on 1 slice. Spread egg mixture on the other slice. Press sandwich together and cut in half.

NUTRITION FACT

Per Serving: 469 calories; protein 25.7g; carbohydrates 36.2g; fat 26.1g; cholesterol 477.3mg; sodium 1208.3mg.

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