Deviled Egg Sandwiches

A stack of 2 deviled egg and rocket sandwiches.

5 from 2 votes

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.

Prep Time5

Cook Time10

Cooling Time20

Total Time35

Course: Lunch

Cuisine: International

Servings: people

Calories: 181kcal

Author: Daniela Apostol

Ingredients

5 eggs
¼ cup full-fat mayonnaise
1 celery stalk
½ teaspoon yellow mustard
½ teaspoon paprika
¼ teaspoon salt
⅛ teaspoon black pepper

Instructions

Bring a pan of salted water to the boil - just enough water to cover the eggs.
Carefully add the eggs and boil them for 10 minutes on a medium to high heat, then take them off the heat, and cover with cold water for the eggs to cool down completely.
Chop the eggs and celery finely and add them to a mixing bowl together with the mayo, mustard, paprika, salt and pepper.
Mix everything well.
Use any sliced bread of your choice and garnish with salad - optional.

Video

Notes

This deviled egg salad sandwich 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.

Nutrition