Deviled Egg Salad Sandwiches
Two classic egg dishes in one! These tangy, creamy deviled egg salad sandwiches have the flavor of deviled eggs with the chunkiness of traditional egg salad.
I don’t know what it is, but I’ve been craving egg salad like crazy lately! This is the second time I’ve made it in the past two weeks, I can’t seem to get enough of it. What I love about this version is that it has just the right amount of tanginess, spice and crunch… and it’s just as easy to make as the classic recipe.
Deviled eggs were never something I ate growing up. In fact, it wasn’t until Easter this year that I tried my first one, and I’m totally hooked! Since they’re more of an appetizer for holidays or parties, I decided to simplify the process and make egg salad instead. Super easy, really fast and no fuss involved. Are you on board? Let’s get started!
The main ingredient for this recipe is hard boiled eggs. However, I’ve never had much luck with the boil method, so instead I steam mine (method included in the recipe below). They’re 100x easier to peel and the shelled eggs look perfect every time. I’m totally convinced that steaming eggs is the only way go. Try it and let me know what you think!
Toss your cooked/shelled eggs in the refrigerator to finish cooling, then whip up the dressing or sauce. In a medium mixing bowl, combine the yogurt (I used Stonyfield Organic Whole Milk Plain yogurt instead of mayonnaise because it’s what I had on hand, their Greek Whole Milk Plain yogurt would have been my preferred substitute), mustard, vinegar, chives, onion, celery, salt, pepper, paprika, and cayenne or hot sauce (just to give it a nice little kick, it’s not overwhelming at all). Whisk until smooth. Using a fork, smash the cooled eggs in the container, then pour into the mixing bowl and gently stir until combined.
Season with additional salt, pepper and paprika to taste. Pile it high on lightly toasted bread with a few leaves of lettuce. I hope you’ll enjoy this egg salad as much as we did! It’s a great way to use up boiled eggs (especially after Easter) or a great excuse to make some!
- 6 eggs
- ¼ c. Stonyfield Whole Milk Greek or Whole Milk Plain Yogurt or mayonnaise
- 1 tsp. dijon mustard
- 1 tsp. red wine vinegar
- 1 tbsp. chives, finely diced
- 2 green onions, finely diced (white and light green parts only)
- 1 stalk celery, finely diced
- ¼ tsp. kosher sea salt
- ¼ tsp. freshly ground black pepper
- ⅛ tsp. paprika, heaping
- Pinch cayenne pepper or a few drops of hot sauce
- Fill a saucepan with as much water as needed to reach the bottom of a steamer basket.
- Heat the water on high heat until it boils. Gently place the eggs on the bottom of the steamer basket. Cover and reduce heat to medium-high. Cook for 12-14 minutes for hard boiled eggs.
- Remove the eggs from the pan with a slotted spoon and transfer to a bowl full of ice water. Allow to cool for 8 minutes. Remove, crack and peel the eggs, then transfer a container and place in the refrigerator to completely cool.
- Meanwhile, in a medium mixing bowl, combine the yogurt, mustard, vinegar, chives, onion, celery, salt, pepper, paprika, and cayenne or hot sauce. Whisk until smooth. Using a fork, smash the cooled eggs in the container, then pour into the mixing bowl. Toss until combined.
- Season with additional salt, pepper and paprika to taste. Serve on top of bread with lettuce.
Recipe source: Life Made Simple
I’m partnering with KitchenIQ and Stonyfield as a member of their Clean Plate Club to bring you today’s recipe. I received this product for review, all opinions are my own. Thank you for helping me work with brands I love!