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If you’re a devilled egg fan, like moi, you are going to love this sammie. Every time I make it, I ask myself why I don’t make it more often. This sandwich is a perfect marriage of the best devilled egg you had at a family gathering and an egg salad sandwich. Serving this filling on soft white bread is my favourite but feel free to choose your favourite bread. The combination and contrast of the soft bread, creamy filling and crunchy cucumbers is perfection. I love the extra crunch that cucumber lends to a sandwich. I like it way more than the classic choice of lettuce but of course, you can substitute it in as you like.
Check out the recipe video below for a tutorial on how to make these sammies:
Devilled Egg Salad Sandwich
This sandwich is a perfect marriage of the best devilled egg you had at a family gathering and an egg salad sandwich.
Servings: 2
Calories: 254kcal
Ingredients
Egg Salad Filling
- 4 eggs
- 2 tbsp mayonnaise
- 1 tsp dijon mustard
- ¼ tsp paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1 tsp chopped chives or 1/2 tsp dried chives
- 1 tsp chipped dill or 1/2 tsp dried dill
- Sea salt and pepper to taste
To Assemble
- 4 slices of bread
- thinly sliced English cucumber
- mayonnaise
Instructions
- Fill up a medium sized saucepan halfway with water and bring to a boil over high heat.
- When the water is boiling, gently add the eggs.
- Boil for 9 minutes.
- Drain eggs and fill the saucepan with cold water and ice. Let the eggs chill until cold, about half an hour.
- Grab a bowl and remove the eggs from the cold water.
- Remove the shells from the eggs.
- Slice the eggs in half and place the yolks in a bowl. Set the whites aside for a moment.
- To the egg yolks, add the remaining egg salad ingredients.
- Mash the mixture with a fork until it is relatively smooth and creamy. Set aside.
- Grab your egg whites and chop the whites until they are about the size of large peas.
- Add the whites to the egg yolk mixture and fold gently to combine.
- Chill the egg salad in the fridge while you make the rest of the sandwich.
- Toast your bread to your desired toastiness.
- Thinly slice enough slices of cucumber to cover 2 pieces of toast.
- To assemble the sandwich: take a slice of toast and lightly cover with mayonnaise, then a layer of cucumbers, then half of the egg salad filling, and then top with the other piece of toast.
- Repeat for the other sandwich.
- Nom nom.
