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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
- 1 hard-boiled egg
- 1 tsp mayo
- 1/2 tsp Dijon mustard
- Paprika & salt to taste
- 1 slice whole wheat bread, toasted
- Chives (optional)
- Make hard-boiled egg.
- Chop egg and mix with mayo and mustard. Add paprika and salt to taste.
- Spoon egg mixture over a slice of toast and sprinkle with chives, if desired.
Keywords: deviled egg salad, deviled egg toast
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