This post may contain affiliate links. Please read our disclosure policy.

This delicious Deviled Egg Sandwich has everything you love about the craveable deviled eggs in a toasted ciabatta roll sandwich.

Deviled Egg Salad Sandwich on green plate with egg salad spilling out.

Deviled eggs remind me of so much. They remind me of Easter and Great-Grandmother RoRo who served these after church.

They remind me of culinary school when I would make a sandwich with the eggs and condiments in the fridge for a quick meal before running to class. And they remind me of my favorite deli, where I’ll get a sandwich and go to the salad bar and I’ll inevitably wind up with lots of leftover salads and hard-boiled eggs at home.

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!

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.
Two egg salad sandwiches assembled with lettuce and whole wheat bread.
Roast beef melt with swiss cheese melting down the sides.
Subscribe to Chef Lindsey Farr!
Get the latest chef-created recipes and more right to your inbox!

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. Added secrets for an easy peel are starting with cold water and adding distilled white vinegar.
  • 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 
  • 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 slices 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. My favorite is a ciabatta sandwich roll, but slices of bread are sometimes easier to manage.
  • Kosher Salt

See the recipe card for full information on ingredients and quantities.

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 green 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 or garnishes.
  • Mayonnaise: If you don’t like or don’t have access to Miracle Whip, try using regular or light mayonnaise. 
  • Spice it up: I’ve even seen people add a bit of hot sauce or cayenne pepper! To each their own!

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!

A deviled egg sandwich bitten into and plated set on a wood surface.

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

How do you store leftover egg salad?

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.

What do you serve with egg salad sandwiches?

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.

What is the best bread for egg salad sandwiches?

A sturdy bread is 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!

A deviled egg sandwich bitten into and plated set on a wood surface.
4.60 from 5 ratings

Deviled Egg Salad Sandwich

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. It’s fabulous, really.
Prep: 10 minutes
Cook: 0 minutes
Total: 10 minutes
Servings: 4 people

Ingredients  

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

Flavor Tips – The amount of mayo and mustard required 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 the egg salad is the flavor and texture you are looking for.
Storage – 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.

Nutrition

Calories: 267kcal | Carbohydrates: 32g | Protein: 14g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 280mg | Sodium: 549mg | Potassium: 105mg | Fiber: 1g | Sugar: 5g | Vitamin A: 534IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
Course: lunch
Cuisine: American
Calories: 267
Like this? Leave a comment below!

Before You Go

I hope you enjoyed this professional chef-tested recipe. Check out our other delicious, chef-developed healthy lunch recipes!

Egg salad sandwiches in ciabatta rolls with a spoonful of sweet relish.

Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




53 Comments

  1. My mum absolutely loves egg salad sandwiches – definitely going to be making this for her! It looks divine – love the mix of flavours! 😀

  2. Asheley is OBSESSED with deviled eggs. One year for Christmas, she got me one of those special deviled eggs serving platters. I was like… uhm, this is more of a gift for YOU than it is for me. You just want me to make you deviled eggs. #busted. She would flip if I made this for her… and being the type of husband I am, I just may have to do that #husbandoftheyear

    1. LOL! You should definitely break these sandwiches out and just wait for the accolades to roll in! Don’t you love those gifts that are really gifts for the other person?!? I have definitely gotten my fair share of those! She must REALLY love deviled eggs to buy one of those special plates! lol

  3. This sandwich sounds delicious! I always forget about egg salad – I totally want to make some now! And I love that you were able to make an egg salad sandwich look so gorgeous!

  4. Sounds like a delicious lunch idea. Will have to try it out. My husband will love it too 🙂

  5. Looks delish. Famished and pressed on time is like the story of my life~ Oh and of course, I do like to add Sriracha in my deviled eggs. Surprising, right? I assume you are using the freshly baked bread from your classes? When I was going through the bread baking sessions, I had SO much stuff that I was taking home everyday and made more than my share of sandwiches at the time.

    1. I am beyond shocked that you put sriracha on your deviled eggs! 😉 These sandwiches were made for you! Fast and easy and filling 🙂
      These rolls are from the Farmer’s Market in Atlanta. They have fresh baked artisinal bread and it is AMAZING! I have eaten so much bread from school that I think I might pop! 🙂