Deviled Egg Salad Bites | Rachael Ray

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Deviled Egg Salad Bites | Rachael Ray

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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!

Ingredients

    12 hard-boiled eggs, peeled1 clove garlic, grated3 tablespoons grated onion, white or yellowSalt and pepper 3 tablespoons Vegenaise2 teaspoons Worcestershire 1 teaspoon paprika3 tablespoons pickle relish3 tablespoons fresh dill, finely chopped2 tablespoons yellow mustard1 tablespoon hot sauce of choice (Rach likes Frank’s RedHot)2 cups chopped or thinly shredded iceberg lettuce½ cup celery greens or micro-celery8 slices white bread, crusts trimmed and toasted16 bread and butter sliced pickles Fancy toothpicks

Yield Preparation

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. 

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