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
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.
Notes
- For extra flavor, add hot sauce or garlic powder.
- Serve on toasted bread, croissants, or lettuce wraps for a low-carb option.
- Keeps well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for boiling eggs)
- Category: Lunch
- Method: No-Cook (assembled)
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 210mg
