Creamy Deviled Egg Salad Sandwiches
A quick and easy recipe for creamy deviled egg salad sandwiches that combine tangy mustard, creamy mayo, and a hint of smoked paprika for a nostalgic and comforting homemade lunch.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 3 sandwiches 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 6 large eggs, hard-boiled and peeled
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/3 cup finely chopped celery
- 2 tablespoons thinly sliced green onions
- 1/2 teaspoon salt
- Freshly cracked black pepper, to taste
- Pinch of smoked paprika, for garnish
- Soft sandwich bread (white, whole wheat, sourdough, or brioche)
- Optional add-ins: garlic powder, hot sauce, chopped dill pickles
Instructions
- Place 6 large eggs in a medium saucepan and cover with cold water by about an inch. Bring to a rolling boil over medium-high heat (about 10 minutes). Once boiling, cover the pan and remove it from heat. Let the eggs sit for 12 minutes.
- Transfer eggs to a bowl of ice water and let cool for at least 5 minutes. Peel the eggs and pat dry.
- In a medium bowl, mash the egg yolks with a fork until smooth. Add 1/3 cup mayonnaise, 1 tablespoon Dijon mustard, and 1 teaspoon apple cider vinegar. Mix until creamy and smooth.
- Roughly chop the egg whites and fold them into the yolk mixture. Add 1/3 cup finely chopped celery and 2 tablespoons sliced green onions. Season with 1/2 teaspoon salt and freshly cracked black pepper to taste. Mix gently to combine.
- Taste and adjust seasoning with more mustard, vinegar, salt, or pepper as desired.
- Spread a generous amount of the egg salad onto 2 slices of bread. Sprinkle a pinch of smoked paprika on top. Close the sandwich with the second slice of bread and gently press together.
- Serve immediately or wrap tightly and chill for up to 2 hours to let flavors meld. Serve cold or at room temperature.
Notes
If the egg salad is too thick, add a teaspoon or two of milk or extra mayo to loosen. If too loose, add more mashed yolk or a pinch of breadcrumbs to firm it up. To avoid soggy bread when making ahead, layer a leaf of lettuce between bread and egg salad. Egg salad can be made up to 2 days in advance and stored in an airtight container in the fridge.
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 3
- Sodium: 550
- Fat: 25
- Saturated Fat: 4
- Carbohydrates: 20
- Fiber: 1
- Protein: 12
Keywords: deviled egg salad, egg salad sandwich, creamy egg salad, easy lunch recipe, homemade sandwich, picnic food, quick sandwich