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Deviled Egg Salad Sandwich

This Deviled Egg Salad Sandwich has all the flavors of deviled eggs on a toasted ciabatta roll! The perfect easy lunch or dinner!

This Deviled Egg Salad Sandwich has all the flavors of deviled eggs on a toasted ciabatta roll! The perfect easy lunch or dinner!

Deviled eggs remind me of Easter.

They also remind me of my Great-Grandmother RoRo (you remember RoRo, right?).

This is just a hunch, but I am guessing that RoRo probably served deviled eggs after church on Easter.

It should also be noted that, at the time, I thought deviled eggs were the work of the Devil. We can forgive me because I was young and just didn’t appreciate the delectable combination of eggs, sweet relish, and paprika!

This Deviled Egg Salad Sandwich has all the flavors of deviled eggs on a toasted ciabatta roll! The perfect easy lunch or dinner!

This Deviled Egg Salad Sandwich has everything you love about the addicting deviled eggs of your youth all wrapped up in a toasted ciabatta roll sandwich. In truth, it’s fabulous, really.

Of course like everything fabulous, this little sandwich has a back-story…

This Deviled Egg Salad Sandwich has all the flavors of deviled eggs on a toasted ciabatta roll! The perfect easy lunch or dinner!

Does this scenario sound familiar? You’re running short on time; you’re famished; there are vast voids where real food should be in your fridge; but you have eggs and condiments.

Enter the Deviled Egg Salad Sandwich. Before culinary school it saved many a lunch around here!

When I don’t feel like cooking, or our work schedule has left zero time for grocery shopping, my husband and I eat dinner at Jason’s Deli. We split a sandwich and a salad bar, and as a result, after a few days, we inevitably end up with several leftover salads and a lot of hard-boiled eggs in the fridge!

These Deviled Egg Salad Sandwiches are my favorite way to repurpose the eggs.

A warm, lightly toasted roll is the perfect compliment to the smooth and creamy egg salad. The little crunch from the sweet relish and a little sprinkle of paprika pull it all together. Comforting, filling and delicious!

This Deviled Egg Salad Sandwich has all the flavors of deviled eggs on a toasted ciabatta roll! The perfect easy lunch or dinner!

This is a universal sandwich. Adults and kids will dig right in and ask for seconds.

My husband LOVES these sandwiches! Almost as much, possibly more, than my tuna melts.

This Deviled Egg Salad Sandwich has all the flavors of deviled eggs on a toasted ciabatta roll! The perfect easy lunch or dinner!


Instead of serving these on large rolls as lunch or dinner, you could spoon a little on small slider rolls or dinner rolls and serve them on a buffet or as a passed appetizer!

Full Disclosure: I don’t measure when I am making this sandwich; I do it all by taste. But for you I measured. You’re welcome. The sacrifices we make… 😉

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Deviled Egg Salad Sandwich!

Deviled Egg Salad Sandwich


  • Author: Lindsey
  • Total Time: 5 minutes
  • Yield: Serves 2-3 1x

Description

This Deviled Egg Salad Sandwich has all the flavors of deviled eggs on a toasted ciabatta roll! The perfect easy lunch or dinner!


Ingredients

Scale
  • 6 hard boiled eggs
  • 23 tablespoons Miracle Whip Light (start with 2 and add more at the end if needed)
  • 2 teaspoons Dijon mustard
  • 3 tablespoons sweet relish (not dill! Blech!)
  • fresh cracked black pepper, to taste
  • Sprinkle of paprika (optional)
  • Lettuce, for serving (optional)
  • Bread or rolls of choice.

Instructions

  1. Chop your boiled eggs and place in a large bowl with 2 tablespoons Miracle whip, Dijon mustard, and relish. Stir to combine. The egg yolks will combine with the miracle whip and mustard to create a paste that holds the salad together. If the mixture is still a little dry, add a little more Miracle whip. Season with pepper to taste.
  2. Meanwhile toast your rolls (I keep chibatta rolls in the freezer for just this purpose – to thaw, microwave for 10 seconds, cut in half and toast).
  3. Portion the egg salad on half of each roll, sprinkle with paprika, if desired, top with lettuce and the second half of the roll. Serve immediately while the rolls are still warm!

Notes

  • Sometimes I also chop up some red and yellow peppers and mix them in with the eggs.
  • The amount of mayo and mustard required will depend on how large the yolks are in the eggs and also your personal taste.
  • Instead of serving these on large rolls as lunch or dinner, you could spoon a little on small slider rolls or split dinner rolls and serve them on a buffet or as a passed appetizer!
  • If you don’t have leftover hard-boiled eggs, this recipe will take about 15 minutes longer. Never fear; it’s still super easy!
  • Prep Time: 5 minutes

Great- Grandmothers & Grandmothers Know Best:

Grandma’s Tuna Melts

Grandma Ruth Jean's Tuna Melts

RoRo’s Old-fashioned Peanut Butter Cookies

Old Fashioned Peanut Butter Cookies

 RoRo’s Pecan Tassies

My Great-Grandmother's family recipe for pecan tassies!

 Grandma’s Old-Fashioned Sugar Cookies

My Grandmas Old Fashioned Soft Sugar Cookies are pillowy soft with just a hint of vanilla! The easiest rolled cookie recipe that I've made!

Grandma’s Soft Molasses Cookies

A recipe for my Grandma's Molasses Sugar Cookies | Crispy on the outside and chewy within! The perfect cross between a gingersnap, sugar cookie and gingerbread!

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