Elevate your lunch with these easy and delicious open-faced devilled egg sandwiches. Quartered hard-boiled eggs are placed on top of a mayonnaise, mustard and herb spread all on top of toast slices.
If you’re looking for a change from the usual egg salad sandwich, these open-faced devilled egg sandwiches will fit the bill perfectly. Hard-boiled eggs sit atop toasted bread with a delicious mayonnaise and mustard sauce, flavoured with fresh herbs.
Ingredients and substitutions
Eggs – Any size of eggs will work here. I love to keep hard-boiled eggs in the fridge so I always have some for salads or sandwiches like this one!
Mayonnaise – Use your favourite mayonnaise or salad dressing.
Mustard – I use yellow prepared mustard with a touch of powdered mustard as it is the flavour I associate with devilled eggs. You can easily substitute Dijon mustard if you like and the powdered mustard is optional.
Herbs – Start with chives or green onion (finely diced). If you have some fresh or dried dill and enjoy the flavour it makes a nice addition. Finely chopped dill pickle makes a great substitute for the dill. You could also skip the dill and opt for finely chopped capers if you like.
Bread – I used sourdough bread here, but I’ve also made it with multigrain and brown bread and they are all delicious. Use what you have and enjoy.
How to make devilled egg sandwhiches
- Boil the eggs to hard-boiled and remove to ice water to cool. Peel immediately or refrigerate if boiling ahead.
- Toast the bread and lightly butter if you like. Remove some or all of the crusts, if you like.
- Cut the toast into triangles.
- Mix together the mustard mayonnaise spread.
- Spread onto the toast triangles.
- Top with a quartered egg, then garnish with paprika and additional herbs and flaky salt.
Recipe tips
- Feel free to get creative with the mustard and mayonnaise spread. Adjust the mustard amount to your taste and try different combinations of herbs. You can add as much or as little as you like.
- If you prefer, you can slice the hard-boiled eggs into rounds rather than cutting them in quarters.
- As noted above, I love to have hard-boiled eggs in the fridge. I cook them off when I have a moment and keep them in a bowl in the fridge. They are great for salads or for making this sandwich! Hard-boiled eggs (in the shell or peeled) will keep the fridge for up to 7 days.
Making ahead and storing
You can make the hard-boiled eggs ahead and refrigerate. The mustard sauce can also be made ahead and refrigerated. To serve, simply toast some bread and top.
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Get the Recipe: Devilled Egg Sandwiches
Ingredients
- 4 slices bread, toasted *see Note 1 below
- 2 hard-boiled eggs, quartered or sliced into rounds
Mayonnaise Mustard Spread:
- 1/4 cup mayonnaise, or salad dressing
- 2 teaspoons yellow prepared mustard, or Dijon mustard
- Pinch mustard powder, optional
- 2 Tablespoons chives or green onion, finely chopped
- 2 teaspoons fresh dill, chopped or finely chopped dill pickle or 1/2 tsp dried dill
- Salt and freshly ground pepper
For garnish:
- Paprika
- Flaky salt and freshly ground pepper
- Sliced chives or green onion
Instructions
- For the hard-boiled eggs: Bring some water to a boil in a saucepan over high heat. Use a spoon to gently add the eggs to the boiling water, then lower the heat slightly. Allow the eggs to boil for 15 minutes. Meanwhile, prepare a bowl of cold water with 5 or 6 ice cubes. When the eggs are ready, transfer them to the ice water and allow them to stand for 10 minutes. Peel and use immediately or refrigerate for up to 7 days.
- Prepare the mustard spread: Combine all the ingredients in a small bowl and stir together well. Set aside. *Can be made ahead and refrigerated. Leftover spread can also be refrigerated for 3-4 days.
- To prepare the sandwiches: Toast the bread slices, then remove some or all of the crusts (optional). Lightly butter the slices if you like, then spoon a dollop of the mustard spread on top. Use a spoon to spread it out a bit. Place a boiled egg quarter on top of the mustard spread. Garnish with paprika, top with additional sliced chives or green onion and sprinkle with a bit of flaky salt.
Notes
More sandwich recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Fabulous and easy recipe Jennifer.
Thanks
trish
Thanks so much Trish :)
I made this and called it deconstructed deviled egg sandwiches. I used toasted croissants since that was the only bread I had on hand. Also, used a little bread and butter pickle instead of dill. It was very tasty and I served with a fresh fruit compote.
Sounds lovely Carol! Thanks so much :)
Sorry for being snarky😳 that’s a variation I never heard. BYW love the way you use fresh herbs in your recipes
Thanks Meridith
Creativity is fun in the kitchen but maybe you should have a good editor or spell- checker for tough words like “deviled”.
Thanks for the suggestion Meridith, but perhaps you might have considered the fact that I am Canadian and that is how it is customarily spelled (or spelt) in Canada and in the UK, I believe. Just like labour and neighbour, it may be different from how you spell it where you live, but that does not make it incorrect.