Devilled Egg Salad Sandwiches Devilled Egg Salad Sandwiches

Photo: Ryan Brook

Devilled eggs always appear to be the first things eaten at picnics. Packing all of that zesty flavour between two slices of bread is sure to bring new life to the ordinary egg salad sandwich. Blot the cucumber with paper towels to absorb moisture.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine



Into small saucepan, pour enough cold water to come at least 1 inch (2.5 cm) above eggs. Cover and bring to boil over high heat. Immediately remove from heat; let stand for 18 minutes. Drain and run cold water over eggs for 1 minute; drain and peel off shells. Let cool completely.

In bowl, finely chop or coarsely grate eggs. Stir in chives, 1 tbsp of the mayonnaise, mustard, paprika and salt.

Spread remaining mayonnaise over bread; spread egg mixture evenly over 2 slices of the bread. Top with cucumber and lettuce. Top with remaining bread, mayonnaise side down and pressing lightly.

Nutritional facts Per serving: about

  • Fibre 5 g
  • Sodium 628 mg
  • Sugars 5 g
  • Protein 17 g
  • Calories 348.0
  • Total fat 16 g
  • Potassium 362 mg
  • Cholesterol 329 mg
  • Saturated fat 4 g
  • Total carbohydrate 36 g


  • Iron 26.0
  • Folate 38.0
  • Calcium 10.0
  • Vitamin A 20.0
  • Vitamin C 5.0
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Devilled Egg Salad Sandwiches