Print

Creamy Classic Deviled Egg Salad Sandwiches

creamy classic deviled egg salad sandwiches - featured image
Print Recipe

A creamy, tangy deviled egg salad sandwich recipe perfect for picnics, combining classic deviled egg flavors with soft sandwich bread for a nostalgic and satisfying meal.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled
  • ½ cup mayonnaise
  • 1 tablespoon yellow mustard
  • 2 tablespoons dill pickles, finely chopped
  • 1 stalk celery, finely diced
  • 2 tablespoons green onions, chopped
  • 1 teaspoon apple cider vinegar
  • Salt and pepper to taste
  • ½ teaspoon smoked paprika, plus extra for garnish
  • 8 slices soft white or whole wheat sandwich bread

Instructions

  1. Place the 6 large eggs in a medium pot and cover with cold water about an inch above the eggs. Bring to a boil over medium-high heat. Once boiling, turn off the heat, cover the pot, and let the eggs sit for 12 minutes.
  2. Drain hot water and immediately transfer eggs to an ice bath or cold water to stop the cooking. Let cool for 5 minutes. Gently tap and roll each egg on a hard surface to crack the shell, then peel carefully under running water.
  3. Roughly chop the peeled eggs into a bowl, mixing small chunks and creamier bits for texture.
  4. Finely dice the celery, dill pickles, and green onions.
  5. Add mayonnaise, yellow mustard, apple cider vinegar, salt, pepper, and smoked paprika to the bowl with eggs. Stir gently but thoroughly to combine. Fold in the diced celery, pickles, and onions.
  6. Taste and adjust seasoning with more salt, pepper, paprika, or vinegar if needed.
  7. Lay out 8 slices of bread. Spread a generous amount of egg salad on 4 slices, then top with the remaining bread slices.
  8. Wrap sandwiches in parchment or plastic wrap and refrigerate for at least 30 minutes before serving to let flavors meld and filling set.

Notes

Peel eggs under running water to remove shells easily. Adjust thickness of egg salad with a teaspoon of milk or extra mayo if needed. Store egg salad in airtight container in fridge up to 3 days. Assemble sandwiches fresh to avoid soggy bread. Let egg salad rest at least 30 minutes before assembling for best flavor.

Nutrition

Keywords: deviled egg salad, egg salad sandwich, picnic recipe, creamy egg salad, classic sandwich, easy lunch, picnic sandwich

Find it online: https://shimmersnack.com/creamy-classic-deviled-egg-salad-sandwiches-easy-picnic-recipe/