Imagine everything you love about Deviled Eggs but in an Egg Salad Sandwich. Is there a better way to up your egg salad sandwich game? If there is, I haven’t found it. This Deviled Egg Salad is creamy, a little spicy, and packed with flavour. It’s perfect for sharing with your friends and family, or if you want something special for yourself. If you, like me, love Deviled Eggs and Egg Salad Sandwiches, then keep reading for the recipe. Also, below you will find a fantastic tip for perfectly cooking and peeling hard-boiled eggs.
Best Hard-Boiled Eggs
Hard-boiled eggs are often overcooked, giving the yolks a greenish colour and sulphurous smell. Unfortunately, this is a surprisingly common problem. So, before we get into the recipe for the Deviled Egg Salad, I think we should look at how to cook and peel hard-boiled eggs perfectly every time.
How To Cook Hard-Boiled Eggs
It doesn’t matter how many eggs you are cooking the process and timing are the same. However, the size of the eggs does matter. The cooking method I’m about to describe is for standard large store-bought eggs. First, put the eggs in a pot and cover them with cold water. Next, place the pot on the stove on high heat and bring it to a boil. As soon as the water starts to boil, set a five-minute timer.
Peeling Hard-Boiled Eggs
As soon as the five-minute timer goes off, drain the hot water out of the pot. Using the back of a spoon, gently tap the eggs a few times to crack the shells in a few different places. Put the pot in the sink and fill it with cold running water. Let the cold water run over the eggs for about five minutes or until the water in the pot is cold. Peel and rinse the eggs. You now have perfectly cooked and peeled hard-boiled eggs.
Why crack the egg shells?
Cracking the egg shells while the eggs are still hot allows the cold water to get between the shell and the egg, making the eggs much easier to peel. Cracking the eggs while they’re cold doesn’t have the same effect. So, you must crack the shells while the eggs are still hot. Also, running the eggs under cold water cools them quickly, so they don’t overcook and get that green colour and off smell.
Grating The Ingredients
While the eggs are cooking, you can set up and prepare the other Deviled Egg Salad ingredients. You need a medium mixing bowl, a cheese grater, and a spatula. First, grate the celery and onion on the largest setting of the cheese grater. In total, you want about two tablespoons of each. If you end up with a little more or a little less, it won’t hurt anything. Then, once the eggs are cooled and peeled, grate those on the cheese grater.
Seasonings and Spices
Next, measure the cayenne, smoked paprika, salt, pepper, and mayonnaise, then mix well with a spatula. Once everything is mixed, taste the Deviled Egg Salad, and adjust the seasoning with salt and pepper as needed. You can also add a few drops of hot sauce if you’d like.
Making Sandwiches
Now that the Deviled Egg Salad is ready, it’s time to make some sandwiches. You can get four sandwiches out of this amount of egg salad. To make the sandwiches, take eight slices of bread, and butter them with softened butter. When making sandwiches, it’s vital that any spread or filling be pushed right to the edges of the bread. You don’t want any bites of the sandwich to be dry or plain. So, take your time when spreading the butter and the filling to cover the bread completely. Next, take a quarter cup of the Deviled Egg Salad and put it on each sandwich. Again, spread it out to evenly coat the bread. Add a bit of lettuce to the sandwich. Top each with a second slice of buttered bread. Slice and serve.
Wrap-Up
I developed this Deviled Egg Salad Sandwich recipe thinking it would be good, but I didn’t expect it to be as good as it was. It’s my new favourite egg salad sandwich recipe, and that’s saying a lot because I love egg salad sandwiches. I’m excited for you to try this. When you make it, remember to come back and leave a rating on the recipe.
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Ingredients
- 3 large eggs
- 2 tbsp grated onion
- 2 tbsp grated, celery
- 2 tbsp mayo
- 1/8 tsp cayenne
- 1/4 tsp smoked paprika
- 1/2 tsp Kosher salt
- pinch of black pepper
- 8 slices bread
- 1/4 cup softened butter
- 4 slices Iceberg Lettuce
Instructions
- Put the eggs in a medium pot and cover with cold water.
- Place the pot on the stove and bring to a boil on high heat.
- Once the eggs start to boil, set a five-minute timer.
- When the egg timer goes off, remove the pot from the heat, drain the hot water, and crack the egg shells with the back of a spoon. Put the pot under cold running water for five minutes or until the eggs are cool.
- Peel and rinse the eggs. Pat the eggs dry and grate them on a cheese grater into a medium mixing bowl.
- Add the grated onion and celery to the eggs. Mix in the mayo, cayenne, smoked paprika, salt and pepper. Mix well. Taste and adjust the seasoning as needed with salt and pepper.
- To assemble the sandwiches, spread the butter on the eight slices of bread. Top four slices of bread with the egg salad mixture. Put the lettuce on the egg salad, then add the second piece of bread, slice and serve.
Does it matter how fresh the eggs are? Heard that freshly laid eggs, might need extra care when peeling. Can’t wait to try this. LOVE egg salad sandwiches! I only have only ever added a bit of curry powder to the usual inclusions of salt, pepper, onion, celery & mayo. Would this work on a pita wrap, if you don’t want bread? Cheers to you! Happy Canada Day weekend!! Thankyou!!
Hello Margorie. Thank you for you comment! The eggs I used were from my own chickens and were only a few days old. So, it won’t matter how fresh they are. Yes, you can put this egg salad in a wrap. Actually, the bread I use is gluten-free. It’s O’doughs gluten free sandwich buns. Happy Canada Day!