Recipe by Hellmann's®
"Chopped chives, dill pickle and arugula with a dab of Dijon mustard give the gourmet treatment to this egg salad sandwich on hearty pumpernickel bread."
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toasted pumpernickel, rye or black bread
chopped hard-boiled, free-run eggs
chopped celery, with leaves
finely chopped dill pickle
finely chopped arugula
Hellmann's® 1/2 the Fat mayonnaise-type dressing
Pepper to taste
is great!! but always add a little something special!!
just seemed to be missing a little zip. used spring greens instead of arugula. added 1/2 cup mayo. good recipe.
Didn't have celery, but used celery seed and it's been my most favorite egg salad thus far!
If you love savory tastes, this is wonderful. As a variation I added garlic chives, slivered radishes, fresh parsley, fresh dill, and a tiny bit of mint leaves. I would have loved it on pumpernickel, but instead served it over mixed greens to cut carbs. This was a wonderful use of the arugula.
Yummy! The arugula gives it that peppery bite that makes this sandwich perfect! Thanks!
When I changed the serving size above to 1 serving it changes the Mayo from 2 tbs to 7 1/2 cups! Haha- that is definitely a glitch :P
I thought this was yummy but needed a little kick. It's very creamy but was a little on the blah side. Maybe a little horseradish would do the trick?
* Percent Daily Values are based on a 2,000 calorie diet.
Gourmet Egg Salad Sandwich
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 95
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