I supposed it's probably not a good idea to talk about "Easter" and "Devils" of any kind in the same conversation, but when it comes to DEVILLED EGGS - hell yeah - let'er rip!
I spied the idea of recycling Easter Eggs to make delicious devilled eggs on Friday's episode of Rachael Ray (not my fave show in any way) and my sister even texted me: "We have to make this" so today, after the dust had settled on yet another Easter Feaster and I surveyed all of the leftovers in the fridge, I knew it would be so. Rachael's recipe calls for like a dozen eggs, but we didn't go that ballistic with decorating this year, so here's my scaled-down adaptation of the salad...
Devilled Egg Sandwiches
5 boiled eggs (remove yokes, discard 3 of them and keep 2 of them)
1 tsp grated shallot
1 small clove garlic minced
2 tbsp mayonnaise
1 tbsp sweet relish
3/4 tsp Keen's mustard powder
1/8 tsp paprika
1/8 tsp cayenne papper
salt & pepper
2 slices of bacon, cooked and crumbled OR 4 tbsp bacon bits
2 soft dinner buns, split and toasted
2-4 romaine lettuce leaves
In a medium sized bowl, combine two of the egg yolks, shallot, garlic, mayo, relish and seasonings.
Roughly chop the rest of the egg whites and fold into the devil yolky part.
Toast your buns, top with some romaine leaves, a big dollop of egg salad and some bacon bits. Done!
It's a super messy lunch, so if you're so inclined, top with another bun half and make it a closed sandwich instead of an open-faced sandwich.