If you love classic picnic flavors and easy-to-make comfort food, Deviled Egg Salad Sandwiches are about to become your new go-to lunch! Imagine all the punchy, creamy, and slightly tangy notes of your favorite deviled eggs, wrapped in a soft sandwich with crisp lettuce and a sprinkle of paprika. Whether you’re trying to jazz up weekday lunches or need something fuss-free (but still totally crowd-pleasing!) for a picnic, these sandwiches shine with bold flavors and a nostalgic twist.

Deviled Egg Salad Sandwiches Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed by how simple this ingredient list is, yet every item adds a little magic to your Deviled Egg Salad Sandwiches. Each component in this lineup brings either creaminess, tang, crunch, or just pure deviled egg energy to every bite.

Hard-boiled eggs: Six large eggs provide that rich, savory base and lovely texture—make sure they’re perfectly cooked for easy chopping.
Mayonnaise: A quarter-cup of mayo creates a creamy, classic backdrop and helps everything hold together beautifully.
Dijon mustard: Just one tablespoon adds the perfect sharpness and depth that sets that deviled flavor apart.
Yellow mustard: Another teaspoon brings a less intense, nostalgic mustard kick—like the classic picnic version!
White vinegar or pickle juice: Just a teaspoon makes the flavors pop and keeps the salad bright and tangy.
Paprika: A quarter-teaspoon inside for smoky color and an extra dash over top for that signature deviled egg look.
Salt and black pepper: Use these to taste—every egg salad deserves the perfect seasoning!
Red onion or green onion (optional): A tablespoon of finely chopped onion gives a gentle bite and fresh color if you like a little zing.
Dill pickles or relish (optional): Another tablespoon brings crunchy bits and tanginess—hello, flavor bombs!
Sandwich bread or rolls: Four to six slices, depending on your appetite; soft white, wheat, or a hearty roll all work.
Lettuce leaves: Optional, but highly recommended for fresh crunch and a pop of green in each sandwich.

How to Make Deviled Egg Salad Sandwiches

Step 1: Prep the Eggs

Begin by grabbing your hard-boiled eggs (here’s your moment to use the batch you’ve prepped ahead!). Peel and chop them into chunky pieces. If you like a finer egg texture, run your knife through until everything’s bitesize, but leaving some bigger chunks really gives this egg salad old-school appeal.

Step 2: Make the Creamy Base

Transfer the chopped eggs to a medium bowl. Add the mayo, Dijon, yellow mustard, vinegar or pickle juice, and a good sprinkle of paprika, salt, and pepper. This is the flavor powerhouse mixture—just mash it and mix it until everything’s thoroughly combined but still a little rustic.

Step 3: Stir in Crunch and Extras

If you’re in the mood for bright flavor and color, now’s the time to stir in the chopped onions and pickles. These are optional, but they honestly take Deviled Egg Salad Sandwiches to a whole new level of snackability.

Step 4: Chill for Best Flavor

Pop the bowl in the refrigerator for 15 to 30 minutes. This short nap helps the flavors mingle and lets the salad get extra creamy. If you’re in a rush, you can use it right away, but that chill time is like a little magic trick.

Step 5: Assemble the Sandwiches

Spoon the egg salad generously onto your favorite bread or rolls. Add a leaf or two of crisp lettuce for crunch, and finish things off with a light dusting of extra paprika right on top. Cut the sandwiches in half (on a diagonal, if you’re feeling fancy!) and get ready for the ultimate lunch treat.

How to Serve Deviled Egg Salad Sandwiches

Garnishes

A pinch more paprika on top adds not just color, but that signature deviled egg aroma. You can also sprinkle on a little chopped fresh chives, parsley, or an extra grind of black pepper. For those who love a little kick, a drizzle of hot sauce on each sandwich is fantastic.

Side Dishes

Deviled Egg Salad Sandwiches pair gorgeously with crunchy kettle chips, a bright green salad, or fresh fruit like grapes or sliced melon. If you want a heartier side, try a classic cup of tomato soup—the flavors just vibe so well together.

Creative Ways to Present

If you’re making these for a party, consider serving the salad in mini slider buns or even in lettuce wraps for a low-carb twist. For brunch spreads, mound the egg salad onto toasted baguette slices for easy Deviled Egg Salad Sandwiches crostini. Or stuff it into pita halves, making a hand-held, mess-free mini meal!

Make Ahead and Storage

Storing Leftovers

Leftover egg salad keeps wonderfully in an airtight container in the fridge for up to three days. Just give it a gentle stir before using again to revive all that creaminess, as the flavors deepen overnight.

Freezing

Unfortunately, Deviled Egg Salad Sandwiches aren’t freezer-friendly—the eggs and mayo don’t hold up well to freezing and thawing. For freshest flavor and the right texture, stick with the fridge as your storage spot.

Reheating

No need to reheat; egg salad is best served cold or at room temperature! If making sandwiches ahead of time, assemble them the same day you plan to eat for the best bread texture—nobody loves a soggy sandwich.

FAQs

Can I make Deviled Egg Salad Sandwiches ahead for a picnic?

Absolutely! Prepare the egg salad up to a day in advance, store it in the fridge, and assemble your sandwiches right before serving. This keeps the bread fresh while letting all those flavors meld beautifully.

What’s the best bread to use for Deviled Egg Salad Sandwiches?

Classic white sandwich bread is always a winner, but you can use whole wheat, multigrain, croissants, or even sturdy rolls. For a low-carb version, pile the egg salad into crisp lettuce cups or scooped-out tomatoes!

How do I keep my egg salad from getting watery?

Be sure to pat your chopped eggs dry before mixing, especially if they were boiled ahead. A little excess moisture can be absorbed by the bread, or try mixing the egg salad right before serving for the creamiest consistency.

Can I add extra ingredients for more flavor?

Definitely! Try a sprinkle of garlic powder, a dash of hot sauce, or even some diced celery for extra crunch. The beauty of Deviled Egg Salad Sandwiches is how easy they are to customize with your favorite add-ins.

Are Deviled Egg Salad Sandwiches vegetarian?

Yes, they are vegetarian as written! Just double-check that your mayo and other condiments are vegetarian-friendly if you’re serving guests with dietary preferences.

Final Thoughts

If you’re craving a lunch that’s nostalgic yet totally satisfying, there’s nothing better than the punchy, creamy goodness of Deviled Egg Salad Sandwiches. Gather your ingredients, follow these easy steps, and treat yourself (or your loved ones) to the best sandwich of the season—happy eating!

Deviled Egg Salad Sandwiches Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 9 reviews

Author: Emma
Total Time: 20 minutes
Yield: 2–3 sandwiches 1x
Diet: Vegetarian, Low Carb option

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Description

These Deviled Egg Salad Sandwiches are a delicious twist on the classic egg salad, combining creamy eggs with a flavorful mix of mayonnaise, mustards, and spices. Perfect for a quick lunch or picnic, this recipe is easy to make and full of satisfying flavors.

Ingredients

Scale

Ingredients for Deviled Egg Salad:

6 large hard-boiled eggs, peeled and chopped
¼ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon yellow mustard
1 teaspoon white vinegar or pickle juice
¼ teaspoon paprika, plus more for garnish
Salt and black pepper to taste
1 tablespoon finely chopped red onion or green onion (optional)
1 tablespoon chopped dill pickles or relish (optional)

Additional Ingredients:

4–6 slices sandwich bread or rolls
Lettuce leaves, for serving

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Instructions

Mash Eggs: In a medium bowl, slightly mash the chopped eggs with a fork.
Mix Ingredients: Add mayonnaise, Dijon mustard, yellow mustard, vinegar or pickle juice, paprika, salt, and pepper. Mix until well combined and creamy.
Add Flavor: Stir in optional onion and pickles. Adjust seasoning if needed. Chill in the refrigerator for 15–30 minutes.
Assemble Sandwiches: Spoon the egg salad onto bread or rolls, add lettuce, and garnish with paprika before serving.