How about we take the classic deviled eggs and turn them into a sandwich? That’s right, this deviled egg salad sandwich is the perfect blend of creamy, tangy, and crunchy, all between two slices of your favorite bread. It’s a lunchtime game-changer that’s as easy to make as it is delicious.
Why This Recipe Works
- The combination of creamy egg yolks and tangy mustard creates a flavor profile that’s hard to resist.
- Adding crunchy celery and onions gives the sandwich a satisfying texture contrast.
- It’s a versatile recipe that can be customized with various add-ins to suit your taste.
- Perfect for using up leftover hard-boiled eggs, making it both economical and delicious.
- Quick and easy to prepare, ideal for a no-fuss lunch or snack.
Ingredients
- 6 large eggs, hard-boiled and peeled
- 1/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/2 teaspoon paprika
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped onion
- Salt and pepper to taste
- 4 slices of bread, toasted
- Lettuce leaves (optional)
Equipment Needed
- Mixing bowl
- Fork or potato masher
- Measuring spoons and cups
- Knife and cutting board
- Toaster
Instructions
Step 1: Prepare the Eggs
Start by peeling your hard-boiled eggs. Once peeled, cut them in half and remove the yolks, placing them in a mixing bowl. Chop the egg whites into small pieces and set them aside. This step ensures your egg salad has the perfect texture.
Step 2: Make the Deviled Mixture
Using a fork or potato masher, mash the egg yolks until they’re fine. Add the mayonnaise, mustard, and paprika, mixing until smooth. This creamy mixture is the heart of your deviled egg salad, giving it that signature flavor.
Step 3: Combine Ingredients
Fold the chopped egg whites, celery, and onion into the yolk mixture. Season with salt and pepper to taste. The celery and onion add a nice crunch and freshness to the salad, balancing the creaminess of the yolks.
Step 4: Toast the Bread
While you’re combining the salad ingredients, toast your bread until it’s golden brown. Toasting the bread adds texture and prevents it from getting soggy when you add the egg salad.
Step 5: Assemble the Sandwich
Spread the deviled egg salad on one slice of toasted bread. Add lettuce leaves if desired, then top with another slice of bread. Cut in half and serve immediately for the best taste and texture.
Tips and Tricks
For an extra kick, add a dash of hot sauce or a sprinkle of cayenne pepper to the yolk mixture. If you’re making this ahead of time, store the egg salad and bread separately to keep the bread from getting soggy. For a healthier version, substitute Greek yogurt for half of the mayonnaise. Always taste and adjust the seasoning before assembling the sandwich to ensure it’s just right.
Recipe Variations
- Add crispy bacon bits for a smoky flavor.
- Mix in diced pickles or relish for a tangy twist.
- Use avocado instead of mayonnaise for a healthier, creamy texture.
- Try different types of mustard, like Dijon or whole grain, for varied flavors.
- Serve the egg salad on a croissant or in a wrap for a different presentation.
Frequently Asked Questions
Can I make the egg salad ahead of time?
Absolutely! The egg salad can be stored in an airtight container in the refrigerator for up to 2 days. Just give it a good stir before using to bring back the creamy consistency.
What’s the best way to hard-boil eggs for this recipe?
Place eggs in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes, then transfer to ice water to cool. This method ensures perfectly cooked yolks without the green ring.
Can I use something other than bread?
Definitely! This egg salad is versatile. Try it on crackers, in lettuce wraps, or even as a topping for a green salad for a low-carb option.
Summary
This deviled egg salad sandwich is a delightful twist on two classics. It’s creamy, crunchy, and full of flavor, making it a perfect lunch option. Easy to make and customizable, it’s sure to become a favorite.
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