Description
The Deviled Egg Salad Delight transforms the traditional deviled egg into a scrumptious and easy-to-make sandwich filling. With a mixture of creamy Miracle Whip Light, tangy Dijon mustard, and sweet relish complemented by the crackle of fresh black pepper, this salad is nestled between lightly toasted ciabatta rolls for a satisfying crunch. Whether you’re looking for a light lunch or a portable picnic option, this recipe is sure to please.
Ingredients
Scale
- 6 hard-boiled eggs
- 2–3 tablespoons Miracle Whip Light
- 2 teaspoons Dijon mustard
- 3 tablespoons sweet relish
- Fresh cracked black pepper, to taste
- Paprika, optional (for garnish)
- Lettuce for serving (optional)
- 4 Ciabatta Rolls or any bread of your choice
Instructions
- Prepare the Eggs: Peel and finely chop your boiled eggs. This is the base of your sandwich filling.
- Mix Ingredients: In a mixing bowl, combine the chopped eggs with the Miracle Whip, Dijon mustard, sweet relish, and cracked black pepper. If using, sprinkle paprika over the mixture. Fold these ingredients gently until the mixture is smooth and well-blended.
- Toast the Rolls: Toast your ciabatta rolls or chosen bread until they are golden and crispy on the outside. This will add a lovely texture contrast to the creamy egg filling.
- Assemble the Sandwich: Taste the deviled egg salad and adjust the seasoning if necessary. Spoon a generous amount of the egg salad onto the bottom half of each toasted roll. If you like, add lettuce for some extra crunch and freshness. Cover with the top half of the roll.
- Prep Time: 20 minutes