How To Make The Best Deviled Egg Sandwich

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My favorite thing about Easter spreads and summer picnics?

Deviled eggs.

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!

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