Deviled Egg Salad Sandwiches Recipe
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.
Servings: 6 servings
Calories: 130kcal
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 tsp 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 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.
Notes
-We love making wraps with this egg salad too!
Nutrition
Serving: 6serving | Calories: 130kcal | Carbohydrates: 1g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 168mg | Sodium: 234mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 353IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg