Deviled Egg Salad

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.

Servings: 4 sandwiches

Author: Chef Ben Kelly

Prep Time:
10 minutes

Cook Time:
8 minutes

Total Time:
18 minutes

Course:

Lunch Snack

Cuisine:

Canadian

Keywords:

eggs Sandwich egg salad

Instructions

1 Put the eggs in a medium pot and cover with cold water.
2 Place the pot on the stove and bring to a boil on high heat.
3 Once the eggs start to boil, set a five-minute timer.
4 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.
5 Peel and rinse the eggs. Pat the eggs dry and grate them on a cheese grater into
a medium mixing bowl.
6 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.
7 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.

Deviled Egg Salad

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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