Everything you love about a classic Deviled Egg but in a sandwich filling. It's creamy, a little spicy, and packed with flavour. The perfect way to take your egg sandwiches to the next level.
Course Lunch, Snack
Cuisine Canadian
Keyword Egg Salad, Eggs, Sandwich
Prep Time 10 minutesminutes
Cook Time 8 minutesminutes
Total Time 18 minutesminutes
Servings 4sandwiches
Author Chef Ben Kelly
Ingredients
3large eggs
2tbspgrated onion
2tbspgrated, celery
2tbsp mayo
1/8tspcayenne
1/4tspsmoked paprika
1/2tspKosher salt
pinch of black pepper
8slicesbread
1/4 cupsoftened butter
4slicesIceberg 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.