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This delicious Deviled Egg Sandwich has everything you love about the craveable deviled eggs in a toasted ciabatta roll sandwich.
Deviled eggs remind me of so much. They remind me of Easter and Great-Grandmother RoRo who served these after church.
These Deviled Egg Salad Sandwiches are my favorite way to repurpose hard-boiled eggs. With a warm, lightly toasted roll (or whole wheat sandwich bread), smooth and creamy egg salad, the crunch from the sweet relish, and a little sprinkle of paprika, this sandwich is comforting, filling, and delicious!
Table of Contents
Why you will love this Deviled Egg Salad Recipe:
- It’s so easy to make. As long as you have eggs and condiments on hand, this sandwich is very easy to make. It’s just a bit of chopping and mixing!
- It’s packed with flavor. Regular egg salad is wonderful, but it can get a bit boring. This deviled egg salad adds in sweet and tart flavors that really bring the sandwich to life.
- It easily scales up. Are you making sandwiches for a crowd? Just use the “2x” or “3x” buttons in the recipe card below to double or triple this recipe.
What is an egg salad sandwich?
An egg salad sandwich is a mixture of chopped hard-boiled eggs, mayonnaise or Miracle Whip, Dijon mustard, seasonings, and sometimes sweet relish served on bread.
Professional Tips for Deviled Egg Salad Sandwiches
- It is easier to peel older eggs. If you are making hard-boiled eggs for this recipe, keep in mind that eggs that have been sitting in the fridge for a bit will peel easier than fresh eggs.
- The amount of mayo and mustard required may vary. This will depend on how large the yolks are in the eggs and also your personal taste. Be sure to taste as you go to ensure you are achieving the flavor and texture you like best.
- Be sure to chop the eggs, not mash them. This sandwich is best with a bit of texture, so be sure your eggs are chopped and folded into the other ingredients, rather than mashed together.
Ingredients
- Hard Boiled Eggs: You can follow the method and tips on how to hard boil eggs if you don’t have any hard-boiled eggs already on hand.
- Miracle Whip: I prefer to use Miracle Whip Light over regular Miracle Whip or mayonnaise. It is a tiny bit sweeter than regular mayonnaise and much lighter in flavor.
- Dijon Mustard: If you have a bottle of high-quality Dijon mustard, this would be a great time to use it. Because there are relatively few ingredients in this dish, the taste of the mustard will really shine. I don’t recommend substituting this for yellow mustard.
- Sweet Relish: Just like in my classic deviled eggs, I recommend sweet relish, not dill relish, as there are already several other savory and acidic flavors in the sandwich that the dill relish would compete with.
- Black Pepper Fresh, cracked black pepper should be added to this dish to taste. This is my favorite pepper mill to use.
- Paprika: Paprika is optional here, but it adds a wonderful smokiness and beautiful color to the egg salad. You can use either smoked, hot, or sweet paprika here.
- Lettuce: Lettuce is also an optional ingredient. When choosing lettuce for this sandwich, I like something sturdy that will hold up well to the moisture of the egg salad, like romaine, iceberg, or green leaf lettuce.
- Bread: Use the bread of your choice in this recipe. It is excellent on everything from white bread to wheat bread to sourdough bread. You can also use rolls. In this case, my favorite is a ciabatta sandwich roll.
Variations
- Celery: If you’re looking for a little extra crunch in your egg salad, feel free to add a bit of very finely diced celery. You could also use diced bell peppers or onion!
- Pickles: If you don’t have any sweet relish but do have some bread and butter pickles, you can substitute finely diced sweet pickles for the relish.
- Mayonnaise: If you don’t like or don’t have access to Miracle Whip, try using regular or light mayonnaise.
How to Make Egg Salad Sandwiches
Use these instructions to make the perfect egg salad sandwich every time! Further details and measurements can be found in the recipe card below.
Step 1: Peel and finely chop your boiled eggs.
Step 2: Add the eggs to a mixing bowl with the Miracle Whip, Dijon mustard, sweet relish, black pepper, and paprika, if using.
Step 3: Fold the ingredients together to create a smooth, well-blended mixture.
Step 4: Toast your buns or your bread.
Step 5: Taste the deviled egg salad for seasoning, build your sandwich, and serve!
Chef Lindsey’s Recipe Tip
Do you know someone who isn’t a mustard fan? Did you know that you can replace the mustard in deviled eggs with a small amount of apple cider vinegar? This will remove the taste of the mustard but keep the acidity needed for that classic deviled egg taste.
Frequently Asked Questions
Store leftover egg salad in an airtight container in the fridge for 3-5 days. Be sure to store the bread separately, or it will become soggy. I don’t recommend freezing egg salad as the texture will not be the same when it’s defrosted.
Egg salad sandwiches are excellent with a green salad. They can also be served with potato chips or potato salad, French fries, pickles, or any other salty and crunchy side dish.
A sturdy bread is especially excellent for egg salad sandwiches, like a ciabatta roll or slices of thick Italian or sourdough bread. More porous or thinner breads tend to get soggy a bit more quickly.
If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Deviled Egg Salad Sandwich
Ingredients
- 6 hard boiled eggs Watch my how to hard boil an egg tutorial!
- 2-3 tablespoons Miracle Whip Light start with 2 and add more at the end if needed
- 2 teaspoons Dijon mustard
- 3 tablespoons sweet relish
- fresh cracked black pepper to taste
- Sprinkle of paprika optional
- lettuce for serving (optional)
- 4 Ciabatta Rolls or any kind you desire
Instructions
- Peel and finely chop your boiled eggs.
- Add the eggs to a mixing bowl with the Miracle Whip, Dijon mustard, sweet relish, black pepper, and paprika, if using.
- Fold the ingredients together to create a smooth, well-blended mixture.
- Toast your buns or your bread.
- Taste the deviled egg salad for seasoning, build your sandwich, and serve!
Video
Notes
Nutrition
Before You Go
I hope you enjoyed this professional chef-tested recipe. Check out our other delicious, chef-developed healthy lunch recipes!
The boyfriend is on an egg sandwich for lunch streak at the moment! I feel bad serving him curried eggs every day, but now I have a solution! Deviled egg salad sandwiches! Thanks so much for the lunchbox idea. I’m sure it will be a winner!
Mmm curried egg salad sandwich! I do a curried chicken salad sandwich…eggs is a great way to mix that up! I hope you make it for him!
Wow! You can even make an egg sandwich look incredible! I just wanted to dive right into my screen. Your photography is -out-of-this-world girl!
lol! It’s not easy because eggs aren’t pretty, so thank you!!! 🙂
Awww…you measured just for me? I feel so special, Lindsey! I love (LOVE) egg salad sandwiches, and I’ve been craving one for weeks now…how did you know?? Will you make me one when I come to the city? Along with lots and lots of pastries? Because it’s happening. April 11-12. Now you have to step up your game and join the curling club in Schenectady, NY. I’m looking forward to having you as a teammate next season! 😉
I did. You’re welcome. How long are you staying because your list of food demands is getting quite lengthy! 😉
April 11-12 is right before my petit four exam and 3 day midterms!!! But we’ll make it happen.
And I think it’s hilarious you think I am going to travel 2 hrs to flounder about on ice every week. I’m lucky if I make it to the grocery store in the winter! 😉
Well clearly you will need to practice your petit fours then. And I could use some help with mine! Sounds like perfect timing!!
I love egg salad sandwiches, but sometimes I forget all about them! These look amazingly yummy!
How?!?! You have chickens! You must remedy this situation immediately. 😉
Crazy isn’t it? There are times when I think….how am I going to use up all these eggs? Need to remember egg salad!
LOL! There is something about egg salad that makes it forgettable but then when you have it, you want it all the time!
I love a good egg salad sandwich — and this is reminding me that it’s been far too long! These look perfectly devilish — pinned. 🙂
Isn’t it funny how egg salad sandwiches are like that? All of a sudden you realize you haven’t had one in forever and then nothing sounds quite as delicious!
I am a huge fan of egg salad sandwiches. They are one of my favorite sandwiches. 🙂 Love this Lindsey! Pinned!
Of course you are!! Because I am too! Thanks for the pin, love!
Coarse chopped.
Whole grain mustard, I like the “pop” I get when I bite into a grain.
Thank you for the “blech” on the dill..I thought I was alone on this. In pickle brine it is fine but can’t stand it in or on salads or heaven forbid salmon.
I see we agree about everything! Love whole grain mustard! It is the secret to my tuna melts. I must try it asap in my egg salad!
Dill pickle relish should be banned as a condiment! But dill pickles can stay 🙂 I still prefer my Great-Grandmother’s sweet pickles to dill though.
I love egg salad sandwiches and to put these extras in will just make it better.
Now the debate..fine chopped egg or coarse chopped egg.
And while the chibatta rolls are very good I sometimes love the more delicate flavor of a Croissant for my egg salad sandwich.
Thanks for a recipe that will come in very handy with Easter just around the corner.
You make excellent points, Nikki! I like more coarsely chopped because I like the texture! How about you? And I would never argue about any kind of sandwich made on a croissant! Croissants are delicious!