Call me late to the party, but last year was the first time I had ever tried egg salad.
I mean, I’ve always been a fan of most things egg-related, but egg salad seemed a little… mushy. I couldn’t wrap my brain around the appeal of egg and mayonnaise and the goopy, sloppy sound effects from stirring it in a bowl and spreading it over bread. Once our ducks and chickens started laying eggs, we had a surplus that required extra creativity. My husband made egg salad for me late last year, and I was pleasantly surprised that it was actually good!
That being said, I felt like his egg salad was missing something. Some kind of deep flavor. Some wow factor. I couldn’t quite put my finger on it until a couple weeks ago. Sitting at a Christmas party recently, I was floored by some of the best deviled eggs I’d ever eaten. And that’s definitely saying something since I’ve got two grandmothers whose deviled eggs recipes are constantly at war in my mind for top recipe. M
And, then it clicked.
Deviled egg salad.
That’s what I was missing. Onions. Garlic. Mustard. Hot Sauce. Paprika.
That was what my sandwich needed. That was the flavor I was missing.
Now, my egg salad sandwiches are flavored like deviled eggs and I’m totally into this as a sandwich choice. I’m definitely going to make this a frequent lunch option on my menu!
Deviled Egg Salad Sandwich
6 hard-boiled chicken eggs
1/4 cup mayonnaise
2 tbsp yellow mustard
2 tbsp sweet pickle relish
1/2 tsp hot sauce 1/2 tsp garlic powder
1 tsp onion powder 1 tsp paprika Salt and pepper to taste
Remove the shells of the hard-boiled eggs and mash them to the consistency you desire.
Combine all of the ingredients in a bowl and mix together.
Refrigerate at least 1 hour before using.
Spread over bread and top with another slice of bread.
Refrigerate leftover egg salad.