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A creamy deviled egg salad sandwich with visible chunks of egg, garnished with chives and paprika, on soft bread, presented in natural light for a recipe blog.

Deviled Egg Salad Sandwich

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 large eggs hard-boiled and peeled
  • 1/3 to 1/2 cup mayonnaise
  • 1 1/2 teaspoons yellow mustard
  • 1 teaspoon Dijon mustard optional
  • 1 to 2 teaspoons pickle brine or white vinegar
  • 1 to 2 teaspoons sweet relish or finely chopped pickles
  • 1 tablespoon finely chopped red onion or shallot
  • 1 tablespoon chopped chives or green onions
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika plus more for sprinkling
  • Salt to taste
  • Black pepper to taste
  • 8 slices sandwich bread white, sourdough, potato bread, or whole wheat
  • Butter optional
  • Lettuce leaves optional
  • Tomato slices optional

Method
 

  1. Place eggs in a pot and cover with cold water by about an inch. Bring to a gentle boil, then cover, turn off heat, and let sit for 10 to 12 minutes. Transfer to ice water to cool completely, then peel and pat dry. Chop six eggs finely and two eggs chunkier.
  2. In a medium bowl, combine chopped eggs, mayonnaise, yellow mustard, Dijon, pickle brine, relish, onion, chives, garlic powder, paprika, salt, and black pepper. Stir gently until evenly combined but not overmixed. Taste and adjust seasoning if needed. Let sit in fridge for 10 to 15 minutes if time allows.
  3. Toast bread lightly if desired. Add lettuce to one side of bread if using, then spoon a generous amount of deviled egg salad filling onto the bread. Spread evenly without pressing too hard. Top with optional tomato slices and another slice of bread. Serve immediately.