Deviled Egg Salad Sandwiches

Carla Hall
Servings: 6
30 to 45 min

Turn your deviled eggs into these delicious sandwiches!

  • Ingredients
  • step-by-step directions
Deviled Egg Salad Sandwiches
  • 12 large eggs
  • 1 tablespoon kosher salt (plus more to taste)
  • 1/2 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon white or apple cider vinegar
  • 1/2 teaspoon sweet, smoked paprika
  • 1/4-1/2 teaspoon cayenne pepper
  • 1 tablespoon chives (finely chopped, plus more to garnish)
  • 4 slices bacon (cooked & chopped)
  • 6 potato dinner rolls
  • 1 English cucumber (thinly sliced)
  • freshly ground black pepper (to taste)
  • To hard-boil the eggs, place the cold eggs in a large saucepan and add enough cold water to cover the eggs by 1 inch. Add 1 tablespoon salt, then bring the water to a boil. Cover the saucepan and remove from the heat. Let stand, covered, for 10 minutes. Transfer eggs to an ice bath to cool completely. Peel, rinse and dry eggs. Chop eggs into 1/2-inch dice.
  • For the Bacon: place bacon in a cold sauté pan. Place over medium heat and cook until crispy on both sides. Remove bacon to a paper towel-lined plate. Roughly chop.
  • In a large bowl, add mayonnaise, Dijon mustard, vinegar, paprika, cayenne pepper, chives, and bacon, and mix to combine. Add the chopped, hard-boiled eggs and fold to combine. Season with salt and pepper to taste.
  • Using a paring knife, hollow out the inside of the rolls. Line the inside of the rolls with thinly sliced cucumber. Fill with some egg salad and garnish with more chopped chives.
  • Tips:
    - For an easy method of chopping hard boiled eggs, place a cooling rack over a bowl or baking dish. Press the eggs through the cooling rack!
    - Simply split the buns in half, crosswise, for an egg salad slider.
    - Use the same filling ingredients for deviled eggs!
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