Double the egg-citement! In just 30 minutes, these Deviled Egg Salad Sandwiches blend tangy deviled eggs with hearty egg salad for a delicious twist.
A Deviled Egg Salad Sandwich takes the classic flavors of deviled eggs and turns them into a creamy, tangy, and satisfying sandwich filling. Made with hard boiled eggs, mayo, mustard, veggies, and spices, it is certain to be your new favorite sandwich.
This is a dish that makes for a really quick and easy lunch! For more easy lunchtime sandwiches, we also love Copycat Chick-Fil-A Chicken Salad or Cranberry Pecan Chicken Salad. Especially on Homemade Bread!
Table of Contents
Why We Love Deviled Egg Sandwich
- Deviled Egg Salad Sandwiches are incredibly easy and quick to prepare, ideal for busy days.
- This sandwich is packed with protein and oh so delicious.
- It’s a twist on a classic appetizer great for any time of the year.
Recipe Ingredients
- Dijon Mustard: Adds a sharp, tangy flavor with a smooth texture.
- Cayenne Pepper or Hot Sauce: Adds a spicy kick, creating a more dynamic and exciting taste experience in each bite.
- Chives: Finely diced fresh chives add a mild onion flavor.
See the recipe card for full information on ingredients and quantities.
Variations
- Mustard Swap: Use yellow mustard instead of Dijon mustard for a milder, slightly sweeter taste.
- Flavorful Twists: Add in pickle juice or pickle relish instead of red wine vinegar to get that vinegary tang! For an extra layer of savory flavor and crunch, Sprinkle in bacon crumbles. Then, serve it with pita chips, rather than putting it in a sandwich, for a delightful and crunchy alternative.
How to Make Deviled Egg Salad Sandwich
Step 1: Fill a saucepan with as much water as needed to reach the bottom of a steamer basket.
Step 2: 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.
Step 3: Remove the eggs from the pan with a slotted spoon and transfer them to a bowl full of ice water. Allow to cool for 8 minutes. Remove, crack, and peel the eggs, then transfer to a container and place in the refrigerator to completely cool.
Step 4: 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 them into the mixing bowl. Toss until combined.
Step 5: Season with additional salt, pepper, and paprika to taste. Serve on top of bread with lettuce.
Expert Tips
- Ice Water Bath: Ensure the eggs cool completely in the ice water bath or in cold water. This stops the cooking process and makes peeling easier, resulting in perfectly smooth eggs.
- Steam for Perfect Eggs: 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. You can also make Instant Pot hard-boiled eggs!
- Use an Egg Slicer: Use an egg slicer to easily slice your hard-boiled eggs. This ensures uniform pieces and makes the process quicker and easier.
FAQs
Garnish your Deviled Egg Salad Sandwiches with fresh herbs like dill or parsley, a sprinkle of paprika for extra color and flavor, or thinly sliced radishes for added crunch. You can also add a slice of tomato or avocado for a fresh twist.
For the Deviled Egg Salad Sandwiches recipe, it’s best to keep the egg yolks and egg whites together. This ensures a creamy, cohesive texture and allows the flavors to meld perfectly.
You can serve Deviled Egg Salad Sandwiches with a slice of bread such as focaccia, ciabatta, or a croissant. These breads provide a delicious and sturdy base that complements the creamy egg salad perfectly.
Storage Info
To STORE Deviled Egg Salad, place it in an airtight container and refrigerate in the fridge for up to 3 days. Serve it cold.
If you prefer it slightly warm, allow it to sit at room temperature for 10-15 minutes before serving. Always check for freshness before consuming.
More Delicious Sandwiches to Try
Deviled Egg Salad Sandwiches Recipe
Ingredients
- 6 eggs
- 1/4 cup mayonaise - OR Stonyfield Whole Milk Greek or Whole Milk Plain Yogurt
- 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
- 1/4 tsp kosher sea salt
- 1/4 tsp ground black pepper
- 1/8 teaspoon paprika - heaping
- pinch cayenne pepper - OR few drops hot sauce
- bread
- lettuce
Instructions
- 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 them to a bowl full of ice water. Allow to cool for 8 minutes. Remove, crack, and peel the eggs, then transfer to 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 them into the mixing bowl. Toss until combined.
- Season with additional salt, pepper, and paprika to taste. Serve on top of bread with lettuce.
This was such an easy lunch idea, and it tasted so good.
This is one of my favorite sandwiches!! Love it warm & loaded with paprika!