Egg Salad Recipe

This variation on the egg salad recipe theme uses sweet pickle to give the mixture a tangy flavour.

You can use shop bought or home made pickle but if you are going to make sandwiches try to use one with smaller chunks.

We quite often eat this or one of our other egg salad ideas as a light lunch with bread and butter instead of having boiled eggs. It also makes a lovely sandwich filling for days out.

We are lucky to live near to the Wyre Forest, an area of mixed woodland with many walks and varied wildlife, so a few sandwiches and a flask can be very handy at almost any time of the year whether we are seeking spring flowers or autumn colours.

It really doesn't take much longer to make than it does to hard-boil the eggs. 

Ingredients for our egg salad recipe

To make 2 servings:

3 Eggs, hard boiled

2 cloves Garlic, chopped

30ml Low Calorie Mayonnaise

15ml Sweet Pickle

Salt & Pepper to taste









Around 172 KCal per serving


When the eggs are hard boiled ( I usually boil mine for 10 minutes) cool them quickly under cold water to stop the yolks from discolouring.

Peel the eggs and chop them up in a bowl. Add the mayonnaise and the pickle and stir thoroughly. Add salt and pepper to taste.

That's it, it couldn't be easier.

This can be eaten immediately or kept chilled for later. We  think the flavours blend better if the mixture is left for an hour or so.

If you are going to use this recipe in sandwiches it is a good idea to chop the eggs more finely.

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