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Egg salad sandwiches with dill pickles
Firm-boiled eggs, chopped pickles and a little mustard in a creamy filling, with dry lettuce between the salad and soft bread.
In this guide4 sections
Leave the eggs a little chunky
Small pieces of pickle give egg salad a useful crunch without requiring much else. Chop the eggs with a knife and fold the dressing through them gently. Mashing everything into a paste makes the sandwich heavier and hides the contrast between egg white and pickle.
Let the eggs cool before mixing in the mayonnaise. While they cool, dry the pickle pieces and lettuce so the filling does not bring unnecessary water to the bread. A soft wholemeal loaf holds this modest filling well; there is no need for a towering sandwich.
Yield: 2 sandwiches. Prep time: 15 minutes. Cook time: 15 minutes. Allow about 10 minutes for cooling.
Ingredients
- 4 large eggs
- 50 g drained dill pickles, finely chopped
- 35 g mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped chives
- ⅛ teaspoon ground black pepper
- 4 slices wholemeal bread, about 160 g total
- 2 large lettuce leaves, washed and thoroughly dried
Method
- Put the eggs in a small saucepan and cover with cold water by about 2 cm. Bring to a boil, then lower the heat to a gentle simmer and cook for 10 to 12 minutes.
- Transfer the eggs to cold water and cool until comfortable to handle. Peel and cut one open: both white and yolk should be firm. Chop all the eggs into small, uneven pieces.
Check that the yolk and white are firm, then chop the cooled eggs. - Blot the chopped pickles dry. Mix the mayonnaise, mustard, chives and pepper in a bowl, then fold in the eggs and pickles without crushing them completely.
Fold gently so pieces of egg remain visible. - Lay the lettuce on two bread slices, trimming or folding it within the edges. Divide the egg mixture between them and spread it in an even layer without piling it against the crust.
Keep the filling evenly spread inside the bread edges. - Cover with the remaining bread, press lightly and cut each sandwich in half. Eat promptly; if packing for later, keep it refrigerated or in an insulated bag with an ice pack until lunch.
Pack the bread separately if you can
For a lunch assembled later, put the filling in a small lidded container and keep the bread separate. Lettuce slows the bread becoming damp, but it cannot keep a warm sandwich fresh or replace chilling. Use a clean spoon to add the filling when you are ready to eat.
The recipe has no added salt because pickles and mustard vary so much. Taste the finished mixture before adding any. A very sharp jar may need no further acid; lemon juice is deliberately left out.
The same small dice are useful in a chickpea pickle wrap. For a hot lunch, make pickle grilled cheese, or choose another idea from the recipes.
Keep the jar open
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