Dill Pickle Egg Salad Sandwich

By: McCormick Kitchens

Made With:

So simple to make, these creamy egg salad sandwiches are packed with the tangy, pickle-y flavor of French's® Creamy Dill Pickle Mustard Spread in every delicious bite!

Recipe Info

Prep Time:

10m
Cook Time:

10m
Ingredients:

11
Servings:

4
User Rating:

Ingredients

12 hard-cooked eggs, peeled and chopped
1/3 cup mayonnaise
1/2 cup French's® Creamy Dill Pickle Mustard
1/2 cup red onion, chopped
1/4 teaspoon kosher salt
1/4 teaspoon McCormick® Pure Ground Black Pepper
1/4 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Paprika
8 slices multi-grain bread
8 slices cooked bacon
4 butter lettuce leaves

Nutrition Information

(per serving)

So simple to make, these creamy egg salad sandwiches are packed with the tangy, pickle-y flavor of French's® Creamy Dill Pickle Mustard Spread in every delicious bite!

Key products

French's® Creamy Dill Pickle Mustard, 12 oz

$5.49

Unit price: per

McCormick® Garlic Powder, 3.12 oz

$6.49

Unit price: per

McCormick® Paprika, 2.12 oz

$5.49

Unit price: per

McCormick® Pure Ground Black Pepper, 3 oz

$6.99

Unit price: per

Instructions

COARSELY CHOP eggs and place in a large bowl. Mash with fork or potato masher and set aside.
STIR in the mayo, French's® Creamy Dill Pickle Mustard Spread, red onion, kosher salt, ground black pepper, garlic powder, and paprika.
TOAST all 8 slices of bread. Top 4 toasted slices of bread with 1 lettuce leaf and 2 strips bacon. Divide egg salad mixture evenly among the 4 sandwiches. Top with remaining slices of bread.