recipe

BLT & Deviled Egg Salad Sandwiches

Aired April 26, 2013

Serves 4
Ingredients

12 slices bacon
8 slices good quality white bread
10 eggs
2 tablespoons grated onion
1 tablespoon Dijon or yellow mustard
1 tablespoon pickle relish
2 to 3 teaspoons hot sauce, such as Franks RedHot
About 1 teaspoon Worcestershire sauce
1/2 small red chile pepper, finely chopped
1 clove garlic, grated or pasted
2 to 3 tablespoons mayonnaise or Vegenaise or Greek yogurt)
Salt and pepper
Romaine leaves and tomato slices, for serving
Red pepper jelly (optional)

Preparation

 

 

Preheat the oven to 375F. Arrange the bacon on a broiler pan and roast until crisp, about 15 minutes. Preheat the broiler. Place the bread on a baking sheet and toast, turning once, for 2 minutes.

 

Meanwhile, in a large saucepan, combine the eggs and enough cold water to cover; bring to a rolling boil. Remove the pan from the heat, cover and let stand for 10 minutes. Drain the eggs, crack the shells; cover the eggs in their shells with cold water and let stand for a couple of minutes, then peel the eggs.

 

Halve the eggs and place the yolks in a bowl. Add the onion, mustard, relish, hot sauce, Worcestershire, chile and garlic; mash together. Stir in just enough mayo (or Vegenaise or Greek yogurt) to make smooth; season with salt and pepper. Chop the egg whites and fold into the deviled yolks.

 

Divide the egg salad among 4 toast slices. Top with the lettuce, tomato and bacon. Spread the top toast slices with a little red pepper jelly, if desired, and cover the sandwiches.

 

 

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