Deviled Egg Sandwiches - My Gorgeous Recipes (2024)

Deviled Egg Sandwiches made with hard boiled eggs, mayonnaise, yellow mustard, paprika, salt and pepper and celery for a lovely crunch, a delicious and quick recipe that goes down well with all ages. It's a classic recipe for lunch or a nice bite whenever hunger strikes, and it's the perfect food for a picnic or BBQ too.

I absolutely love Deviled Eggs, it's such a fantastic finger food recipe for any party or celebration at any time of the year. But it's around Easter when I enjoy them the most. And these deviled egg sandwiches take the humble egg sandwich to a completely new level.

A deviled egg sandwich is just that, a posher variation of the classic egg salad sandwich, and what really gives it that wow factor is the combo mayo and yellow mustard.

The mustard cuts through the richness of the mayo to give it a sharp, fresh kick. Freshly-boiled eggs work well, or, if you have leftover Dyed Eggs from our Easter menu, even better.

Ingredients used

• eggs - at room temperature
• celery stalk - finely chopped
• mayonnaise - I don't recommend the lighter version, as I find that it lacks the richness of the real mayo
• yellow mustard - can be swapped for dijon or English mustard if you wish
• paprika - for a bit of colour and heat
• salt and pepper - to taste

Step-by-step photos and instructions

• bring a pan of salted water to the boil
• carefully add the eggs and leave them to boil for 10 minutes on a medium heat
• drain the hot water, and cover the eggs with cold water, then leave them to cool down completely
• chop the eggs finely or alternatively use a fork to mash them well
• chop the celery finely and add it to a mixing bowl together with the eggs, mayo, mustard, paprika, salt and pepper
• mix everything well
• spread on the bread slices of your choice

Expert tips

These deviled egg salad sandwiches is super easy to make and pretty much failproof. My recommendation would be to wait for the eggs to be proper cold before handling. I find that the mayo feels way too rich when added to warm eggs.

As previously mentioned, lighter mayo is not quite my thing, and while I appreciate that some people might like it, I find it lacking the nice taste of the real mayo. By all means, you can also make your own mayo at home, but that's for another post.

I used regular paprika, but for a bit of a kick, you can either use hot or smoked paprika or cayenne pepper - just add as much heat as you can handle. To garnish, I chose rocket or arugula salad, but any other green salad would do - or you can also do without.

Recipe FAQs

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