- Special Pricing
Nanny's Sweet Pickled Egg Salad
- Active Time 15m
- Total Time 15m
1 1/2 cups (Serves 3)
Nanny's egg salad secret was the addition of finely diced sweet pickles and a bit of the pickling juice. The eggs should be very finely chopped and the bread should be good-quality white. (Hold the lettuce.)
- 6 hard-cooked eggs
- 1/3 cup finely diced sweet onion
- 1/4 cup diced sweet pickle
- 2 tablespoons or more pickling juice
- 1/4 cup mayonnaise
- 2 tablespoons chopped fresh parsley
- Salt to taste
- 1/2 loaf (6 to 8 slices) good-quality white bread, such as pain de mie
Peel and finely dice the eggs (approximately 1/4 inch thick); place in a
mixing bowl. Add the onion and pickle. Mix in 2 tablespoons of the
pickling juice and the mayonnaise. Sprinkle in the parsley and blend the
ingredients together until well mixed. Season with salt.
For every sandwich, spread 2 slices of bread with a little extra
mayonnaise, place a good portion of egg salad on 1 slice, then cover it
with the other. Following tradition, the sandwiches should be a little
tricky to eat. Serve with salted potato chips.
Serving Size = 1/2 cup
Recipe reprinted by permission of Workman Publishing. All rights reserved.
nutrition information per serving
450 calories; 28g total fat; 436mg cholesterol; 673mg sodium; 30g carbohydrates; 1g fiber; 17g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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