Monday, June 15, 2009

Deviled Egg Salad Sandwich


8 slices of bread, toasted
8 large eggs, hard boiled
1/3 cup mayonnaise
1 tsp onion powder
1/2 tsp garlic powder
1 tsp dried mustard
1 tsp paprika
1 tsp dried dill
1/2 tsp salt
1/4 tsp black pepper
2 Roma tomatoes
4 leafs of lettuce


Hard boil eggs: Place eggs in a single layer in a pot large enough to accommodate. Cover the eggs with cold water. Place a lid on the pot. Heat on high until water comes to a boil. Turn the heat off and allow eggs to sit for 15 - 18 minutes (depending on altitude - the higher altitude you are, the longer they will take to cook). Drain the water and put cold water back in the pan to stop the cooking process, let sit for a couple minutes. Put eggs in fridge to cool.

Peel eggs. (Note: eggs are usually easier to peel the older they are. It has something to do with the pH inside the egg.) Slice eggs in half. Remove the yolks, place in a small mixing bowl. Add the mayonnaise and mash the yolks with a fork until mostly smooth (it will be a little lumpy and that's just fine).

Add the onion powder, garlic powder, salt, pepper, paprika, mustard and dill to the yolk mixture. The flavor will be very strong, but when you add the whites and put it on a sandwich the flavor is much more mild.

Chop the egg whites into 1/4 - 1/2 inch pieces and mix in to the yolk mixture.

Slice tomatoes and wash lettuce. Toast bread.

Assemble the sandwich by placing 1/4 of the egg mixture on a slice of bread, top with lettuce and tomato. Repeat for remaining sandwiches.

Serves 4

To see what I spent on this recipe and to read the story behind it, visit my other blog here.

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