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Yummertime Pickled Egg Salad Sandwich recipe


It’s been actual years since we’ve posted on the blog and I couldn’t think of a more perfect return than to share our recipe for a tangy twist on the classic egg salad sandwich. We present to you: a very Yummertime Pickled Egg Salad Sandwich recipe.

yummertime pickled egg salad sandwich recipe

This has been one of our go-to lunches for the last few weeks – we’ve honestly been obsessed with pickling EVERYTHING. Literal taste-bud party in our mouths, and an excellent source of probiotics.

The pickled hard boiled eggs are great on their own, sliced and added to salads, and especially delicious in these sandwiches.

Oh, and yes… expect more recipes moving forward 🙂

💕 B

Pickled Egg Salad Sandwich Ingredients (makes 4)

12 pickled hard boiled eggs (recipe below)
1 cup mayonnaise 
2 tsp Dijon mustard
1 tsp fresh ground black pepper
1/2 tsp flakey sea salt
1 tbsp pickling liquid or rice vinegar
Pickled onion
8 slices of brioche or challah bread


Separate egg yolks and whites into two medium bowls

Add mayonnaise, mustard, pepper, salt, and pickling liquid to the bowl with yolks. Combine using a whisk or fork until some chunks remain.

Finely chop egg whites (pro tip: I like to use a pastry blender for this step), add to bowl with yolk mixture, and combine.

Evenly spread mixture over 4 slices of brioche, top with pickled onions, season with additional salt and pepper, and cover with remaining 4 slices. Trim off crust if you like, and cut each sandwich in half.

Pickled Hard Boiled Eggs Ingredients

12 large eggs
1 1/2 cups rice vinegar
1/2 cup water
6 garlic cloves, smashed
2 1/2 tbsp packed light brown sugar
1 1/2 tbsp flakey sea salt
1 tsp black peppercorns
1 large red onion, very thinly sliced


Place eggs in a large pot and fill with cold water, bring to a boil. Turn off the heat, cover, and set a timer for 10 minutes. Once the timer goes off, use a slotted spoon to plunge eggs into a bowl filled with ice water. Allow to cool for about 15 minutes, then peel.

While eggs sit, combine vinegar, water, garlic, sugar, salt, and peppercorns and bring to a boil. Turn off the heat and stir in the onions.

Place peeled eggs in a large jar or heat proof container and pour the onion mixture and brine over the top, the eggs should be fully covered. Let cool, cover, and refrigerate overnight or up to 3 days.

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