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BLT & Deviled Egg Salad Sandwiches

4.

Originally aired

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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