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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 Sauté. 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, peeled
- 1 clove garlic, grated
- 3 tablespoons grated onion, white or yellow
- Salt and pepper
- 3 tablespoons Vegenaise
- 2 teaspoons Worcestershire
- 1 teaspoon paprika
- 3 tablespoons pickle relish
- 3 tablespoons fresh dill, finely chopped
- 2 tablespoons yellow mustard
- 1 tablespoon hot sauce of choice (Rach likes Frank's RedHot)
- 2 cups chopped or thinly shredded iceberg lettuce
- ½ cup celery greens or micro-celery
- 8 slices white bread, crusts trimmed and toasted
- 16 bread and butter sliced pickles
- Fancy toothpicks
Yield
Serves: 16
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.