This easy Deviled Egg Salad Sandwiches recipe is a tasty twist on the classic recipe!
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Are you a fan of egg salad? Me, too! It’s one of those classic recipes that I never get sick of.
Personally, it’s hard for me to resist fiddling with a recipe though, especially the classics. I’ll add an ingredient here, switch up the spices, then skip another ingredient there.
Do you do the same?
So when it comes to egg salad, even though I love the simple, traditional recipe, I usually don’t follow it. I like a little more flavor, and my Deviled Egg Salad Sandwiches have plenty of it!
These Deviled Egg Salad Sandwiches are truly delicious. I love the zesty taste of deviled eggs, so I thought why not add those flavors to my classic egg salad?
It works so well … you are going to love this recipe! It’s full of crunch thanks to minced shallots and celery, it’s perfectly creamy, and those deviled egg seasonings give it plenty of zest. Yum!
If you have a surplus of hard boiled eggs after Easter, this is the perfect way to use them up … just saying!
About those eggs … have you ever wondered how long to boil an egg for egg salad?
It’s actually really easy to make hard boiled eggs for these Deviled Egg Salad Sandwiches with my straightforward method.
Simply bring a pot of water to boil, then slowly and carefully add your eggs with a slotted spoon. I find that eggs are less likely to crack if you don’t put them straight from the refrigerator into the boiling water. So let them warm up a little first, and add a couple extra just in case.
After adding the eggs, return the water to a boil. Then reduce heat to a simmer and cook your eggs for 14 minutes (for large eggs). When the time is up, promptly drain the eggs and cool them in an ice water bath.
I’d love to take total credit for this easy hard boiled egg method, but I can’t. I learned it from The Joy of Cooking, my go to kitchen resource for classic recipes and techniques.
How to Make Deviled Egg Salad Sandwiches
Once your eggs are cooled, it’s time to make your egg salad! Chop the eggs up and combine them with mayo, minced shallots and celery, Dijon, parsley, vinegar, and curry powder. Add hot sauce (I like lots), salt, and pepper to taste, then mix everything together for an egg salad recipe you won’t be able to resist!
I like my egg salad chunky, but feel free to mash yours up if you prefer a finer texture.
These Deviled Egg Salad Sandwiches really are so delicious! Serve them on croissants like I did for an impressive lunch or on toasted bread for an everyday meal that your whole family will love!
- 6 large eggs
- 1/4 cup mayonnaise
- 1 medium shallot, minced
- 3 tbsp. minced celery
- 1 tbsp. Dijon mustard
- 1 tbsp. minced Italian parsley
- 2 tsp. white wine vinegar
- 2 - 3 dashes curry powder
- hot sauce
- 4 croissants
Fill a saucepan with enough water to cover the eggs in a single layer. Bring to a boil.
Carefully add eggs using a slotted spoon.
Return water to boil, then reduce heat and simmer for 14 minutes.
Drain eggs, then cover with ice water. Allow to cool completely.
Remove shells from eggs, then chop and place in a large bowl.
Combine eggs with remaining ingredients, adding hot sauce, salt, and pepper to taste. Add up to 2 extra tablespoons mayo, depending on how creamy you want your egg salad. Mix well.
Serve deviled egg salad on croissants with lettuce. Enjoy!
This Deviled Egg Salad is also delicious served on toasted bread. Or, serve it on mini croissants for a party!
Aren’t these mini croissants I served my Deviled Egg Salad Sandwiches on cute?
I couldn’t resist getting a package when I spotted them at my local grocery store. Somehow they made this recipe taste even more delicious!
Are you looking for more sandwich ideas? Make sure to check out all my sandwich recipes here.
Do you love egg salad as much as I do?