This post may contain affiliate links. Read my full disclosure policy here.
My favorite thing about Easter spreads and summer picnics?
What I don’t love is struggling to scoop out the yolk without tearing into the delicate outer layer. Or the piping. Or rummaging around for that rarely-used egg platter.
Now you can have them any time of year for far less work—on an open-faced deviled egg sandwich!
This recipe combines everything you love about deviled eggs but without the mess.
A deviled egg sandwich even makes the perfect easy meal for a work day lunch.
To make packing work lunches a breeze, boil 2-3 eggs on Sunday and store in the fridge. Then on the morning of, whip up the mix and spread it on a piece of toast when it’s time to eat!
How to Make an Open-Faced Deviled Egg Sandwich
Step 1: Make a hard-boiled egg using these tips for the perfect center and an easy-to-peel outer layer.
Step 2: Chop egg and mix with mayo and dijon or honey mustard.
Step 3: Add paprika and salt to taste.
Step 4: Spoon egg mixture over a slice of toast and sprinkle with chives if desired.
Step 5: Cut in half and enjoy!Print
Pin this post to reference later:
Disclosure: Some of the links in the post above are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. Read my full disclosure policy here.