Popular
Latest From the Show
BLT & Deviled Egg Salad Sandwiches
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
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)
Yield
Serves: 4
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.