Scrambled Egg Dill Pickle Sandwich Food

TOM'S SCRAMBLED EGG SANDWICH

Steps:

• Beat eggs, milk, and salt together in a bowl.
• Heat a small nonstick skillet over medium heat. Cook eggs in hot skillet without stirring until set on the bottom, about 1 1/2 minutes. Flip eggs and cook without stirring until set on the other side, about 1 minute more. Remove from heat.
• Spread 1 tablespoon of mayonnaise on each piece of toast. Spread mustard over mayonnaise onto each piece of toast. Place eggs on one piece of toast and top with remaining toast.

MOTHERS SCRAMBLED EGG AND DILL PICKLE SANDWICH

Steps:

• Scramble eggs in butter til done.
• Top one slice of bread with cooked egg and cover egg with sliced dill pickle.
• Salt and pepper to taste.
• Top with other slice of bread.
• You could toast your bread or add mayonaise to bread before sandwiching.

SCRAMBLED EGG & DILL PICKLE SANDWICH

Steps:

• 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.

DILL PICKLED EGGS

Steps:

• Eggs: cover 24 eggs with cold water and bring to a boil. Once water begins to boil remove from heat and allow to sit for 15 minutes, followed by 5 minute cold water bath. Peel.
• Brine: Bring vinegar, water and salt to a boil, remove from heat.
• Jars: 4 quart jars, cleaned in dishwasher or with hot soapy water, rinse thoroughly. Each jar needs 1 tbsp of mustard seed, fresh dill (1 flower), 2 cloves of peeled garlic, and 1 whole jalapeno pepper.
• Run toothpick through each egg and place 6-8 per jar (depending on size of eggs), cover with brine and seal with lid.
• Jars must be kept in refrigerator, eggs ready within 1 week, but best to wait at least 2 weeks.
• Enjoy!

NAT'S PEANUT BUTTER AND DILL PICKLE SANDWICH

Steps:

• Cut bun, and spread peanut butter on each half.
• Crunchy or smooth-your choice.
• Add pickle slices.
• Eat away!
• Don't be shy to try this with different breads.
• Can also be toasted.
• Also perfect for party snadwiches, just roll around the dill.

PICKLED EGG SALAD SANDWICH

Steps:

• Mix pickled eggs, mayonnaise, celery, pickle, capers, chives, pickle juice, and hot pepper sauce together in a bowl.
• Toast bread lightly; spread butter on both slices. Layer lettuce and tomato on 1 slice. Spread egg mixture on the other slice. Press sandwich together and cut in half.