Scrambled Egg & Dill Pickle Sandwich

Cindi Bauer

By
@DomesticGoddess

I love this sandwich, and I make it often. I also enjoy it during Lent.


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Comments:

Serves:

1

Method:

Stove Top

Ingredients

2
large eggs
several
dashes pepper (see *note)
1 Tbsp
butter
2 slices
of bread, lightly toasted (see *note)
2 Tbsp
hellmann's mayonnaise, divided
1-1/2 tsp
french's honey mustard
2-3
slices vlasic sandwich stackers kosher dill pickles (see *note)

Directions Step-By-Step

1
Place eggs in a bowl; sprinkle in a few dashes of pepper, then scramble eggs with a fork. (Do not add any milk to the eggs!)
2
Heat butter in an 8-inch non-stick skillet, then add the scrambled eggs to it.
3
Cook eggs till lightly browned on one side, then turn eggs over, and cook till eggs are lightly browned on other side.
4
While eggs are cooking in skillet, spread one tablespoon of mayonnaise onto one slice of toasted bread. Then top the bread with 2-3 slices of Vlasic Sandwich Stackers Kosher Dill Pickles.
5
Spread the other tablespoon of mayonnaise onto the other slice of toasted bread. Top bread with the honey mustard; spread with butter knife, then place on top of other toasted bread (which already has the cooked eggs and sliced pickles on top). Enjoy!!
6
*Note: In place of black pepper, you could use McCormick's Hot Shot!, it's a blend of black & red pepper, or you could use Lawry's Seasoned Pepper. In regards to the bread (when making the sandwiches), I have used white, split top wheat, and oat bran. Choice of bread is up to you! *As for the pickles, you could use GEDNEY'S DILL PICKLE PLANKS, in place of the Vlasic Sandwich Stackers.