Devilled Egg Salad Sandwich
Why this recipe works
- Quick lunch format: Hard-boiled eggs, a short mixing step and no further cooking keep the sandwich practical for a fast lunch.
- Creamy with crunch: Mashed egg and mayonnaise create a soft filling, while celery, spring onion and romaine add crisp contrast.
- Sharper savoury balance: Dijon mustard cuts through the richness of the eggs and mayonnaise, giving the filling a more rounded devilled-egg flavour.
Get the most out of this recipe
Timing notes
- Cool the eggs properly: Let the eggs cool before mashing so the mayonnaise stays thick and the filling does not loosen.
- Best assembled fresh: The egg salad can be made ahead, but the sandwich has the best texture when assembled shortly before eating.
Make-ahead tips
- Make the filling in advance: Prepare the egg salad and refrigerate it in an airtight container for up to 2 days.
- Pack the bread separately: For lunchboxes, keep the filling separate until serving if possible, or use the lettuce as a barrier between the bread and egg salad.
Ingredient swaps
- Change the mustard: Whole-grain mustard gives a milder bite and a slightly coarser texture than Dijon.
- Use smoked paprika: Smoked paprika can replace sweet paprika for a deeper, more savoury flavour.
Texture tips
- Keep some texture: Mash the eggs until mostly broken down but not completely smooth for a fuller, deli-style filling.
- Protect the bread: Place romaine directly against the bread to help reduce moisture transfer from the egg salad.
Equipment you'll need
Ingredients
Instructions
- Put the eggs in a saucepan and cover with cold water. Bring to the boil, then reduce to a gentle simmer for 10 minutes. Drain and cool under cold running water until easy to handle.
- Finely chop the celery and spring onion. Peel the eggs and mash them in a bowl with a fork until mostly broken down but not completely smooth.
- Stir in the mayonnaise, Dijon mustard and sweet paprika, then fold through the celery and spring onion. Season with a pinch of black pepper and mix until creamy and well combined.
- Lay the romaine lettuce on two slices of white bread, then pile the devilled egg salad on top. Close with the remaining bread, press gently, then cut and serve.
Recipe notes
Tips
- For a cleaner bite, cool the eggs fully before mashing so the filling stays thick and not watery.
- If packing for lunch, keep the lettuce between the bread and filling to help prevent the bread from going soggy.
Substitutions
- Replace Dijon mustard with whole-grain mustard for a milder heat and a coarser texture.
- Replace sweet paprika with smoked paprika for a deeper, smoky flavour.
Storage
- Refrigerate up to 2 days
- Store the egg salad in an airtight container in the fridge for up to 2 days. Assemble sandwiches just before eating for the best texture; if already assembled, eat within 24 hours.
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Recipe overview
- Servings: 2 servings
- Total time: 22min (10min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs Wheat
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