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Deviled Egg Salad Sandwiches
Submitted by Account Manager Freddie Compton, retired July 2013
Difficulty: Easy
Yield: 4 Servings
Prep Time: 20 min
Cook Time: 30 min
Ingredients:
- 8 large hard-boiled eggs, peeled and finely chopped
- 1/3 cup mayonnaise (plus extra for spreading on bread slices)
- 1 teaspoon Dijon mustard
- 2 small celery stalks, finely chopped
- 1/4 cup finely minced onion
- 3 tablespoons sweet pickle relish
- 1 2-ounce jar pimentos, drained, patted dry and chopped
- 1/4 teaspoon celery seed
- 1 tablespoon fresh minced dill
- crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 8 slices good quality white bread
Directions:
- In a bowl, gently mix together the eggs, mayonnaise, Dijon, celery, onion, pickle relish, pimentos, celery seed and dill.
- Season to taste with pepper flakes, salt and pepper.
- Spread 4 of the bread slices with a little mayonnaise.
- Spread equal amounts of the egg salad on the remaining 4 slices.
- Place the mayonnaise slices on top of the egg salad slices, cut in half and serve.
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