Deviled Egg Sandwiches for Two

A hand holding a slice of toasted bread topped with egg salad, garnished with fresh dill and paprika.

This deviled egg salad sandwich turns two eggs and a slice of sourdough into a simple, flavorful lunch. The chunky, tangy spread is served open-faced for an easy meal that needs very little extra.

Course Breakfast, Main Dishes

Cuisine American, International

Keyword boil, boiled egg, bowl, bread, celery, chop, classic deviled egg, delicious, deviled egg salad, deviled egg salad sandwich, deviled egg sandwich, deviled eggs, egg, fridge, hard boil, hard boiled eggs, ingredient, lettuce, lunch, mayo, mayonnaise, mixture, mustard, onion, paprika, pepper, picnic, recipe, relish, salt and pepper, sandwich, slice, yellow mustard

Prep Time 10

Servings Portions

Calories 177kcal

Author Zuzana Paar

Equipment

Ingredients

2 Hard-Boiled Eggs peeled and roughly chopped into chunky pieces
1 Tablespoon Dill Pickles finely chopped
½ Tablespoon Mayonnaise
½ Tablespoon Sour Cream
1 teaspoon Dijon Mustard or to taste
¼ teaspoon Dill freshly chopped d
¼ teaspoon Pickle Juice
⅛ teaspoon Black Pepper plus more to taste
⅛ teaspoon Garlic Powder
1 Slice Sourdough Bread
Smoked Paprika for garnish
Fresh Chives and/or Dill, for garnish

US Customary - Metric

Instructions

Whisk the chopped pickles, mayonnaise, sour cream, Dijon, dill, pickle juice, pepper, and garlic powder until smooth.
Gently fold in the chopped hard-boiled eggs, keeping the pieces chunky.
Toast the sourdough until crisp and golden, then cut it in half.
Top the toast with the egg mixture, then garnish with smoked paprika, chives, and dill.

Notes

Dry the peeled hard boiled eggs completely with a paper towel before chopping. Any surface moisture dilutes the mayonnaise and sour cream base, and the mixture becomes looser than it should be.
For the best hard-boiled egg texture in this recipe, cover cold eggs with cold water, bring to a boil, remove from heat, cover for 10 to 12 minutes, then transfer immediately to an ice bath. This gives you a fully set yolk that is neither chalky nor undercooked.
Dijon mustard cuts through the richness of the mayonnaise and sour cream more cleanly than yellow mustard, which adds a milder sweetness instead. Start with one teaspoon, taste the base before adding the eggs, and add a quarter teaspoon at a time until the balance is right.

Nutrition