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.