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Kick off Rach's "Easter feaster" meal with her deviled egg salad served on halved toasted white bread with bread and butter pickles and lettuce. It's the perfect bite!
Pro Tip from Rach: If you start with store-bought peeled hard-boiled eggs, which John and I love as a shortcut, this recipe comes together in no time.
The rest of the menu includes her Lemon Pepper Lamb Chops and Roast Chicken, Roasted Baby Potatoes and Radishes and Spring Vegetable Saute. For dessert, Rach's sister, Maria, whipped up a Pistachio-Walnut Carrot Cake AND Pecan Pie Bars. And don't forget John's Limoncello Negroni!
Chop eggs and add to bowl. Add garlic, onion, salt, pepper, Vegenaise, Worcestershire, paprika, relish, dill, mustard and hot sauce and mix together. Combine lettuce and celery greens, then on each slice of bread, arrange 4 pickles, lettuce and egg salad. Secure with toothpicks and cut each into 2 mini sandwiches, 2 slider-bites.