Deviled Egg Salad Sandwiches
Transform your classic lunch routine with these irresistible Deviled Egg Salad Sandwiches, a delicious twist on the traditional egg salad that packs bold, vibrant flavors into every bite. Creamy mayonnaise, zesty yellow mustard, and tangy dill pickle relish come together with perfectly boiled eggs and a hint of smoky paprika for a deviled egg-inspired filling that’s both savory and satisfying. Chopped fresh chives add a burst of herbaceous brightness, while crisp lettuce leaves provide the perfect crunch. Served between slices of soft sandwich bread—lightly toasted for extra texture if you prefer—these sandwiches are ideal for picnics, brunches, or a quick, comforting meal at home. Ready in just 20 minutes, this recipe is a must-try for fans of easy, flavor-packed sandwiches!
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Recipe Information
Ingredients
- 6 pieces large eggs
- 3 tablespoons mayonnaise
- 2 teaspoons yellow mustard
- 2 teaspoons dill pickle relish
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon chopped fresh chives
- 8 slices soft sandwich bread
- 4 pieces lettuce leaves
Instructions
Place the eggs in a medium-sized saucepan and cover them with cold water.
Bring the water to a rolling boil over medium-high heat, then remove the pan from the heat and cover it with a lid. Let the eggs sit for 10-12 minutes.
Drain the hot water and transfer the eggs to an ice bath to cool for at least 5 minutes.
Peel and chop the cooled eggs into small pieces. Transfer the chopped eggs to a mixing bowl.
Add the mayonnaise, yellow mustard, dill pickle relish, paprika, salt, black pepper, and chopped chives to the bowl with the eggs. Stir until well combined.
Toast the sandwich bread slices lightly, if desired.
Lay out 4 slices of bread and place a lettuce leaf on each slice.
Spoon a generous amount of the egg salad mixture onto each lettuce-topped slice of bread.
Top each with another slice of bread to form a sandwich. Cut each sandwich in half, if preferred.
Serve immediately or wrap tightly and refrigerate until ready to serve.
Nutrition Facts
Calories |
1732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.8 g | 97% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 3742 mg | 163% | |
| Total Carbohydrate | 195.4 g | 71% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 25.1 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 594 mg | 46% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 872 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
