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April 21, 2014 at 12:08 PMComments: 2 Faves: 0

After Easter Special: Deviled Egg Sandwich

By Erin Froehlich More Blogs by This AuthorFrom the Gastronomics Blog Series

Though my own family’s religious beliefs would be most accurately described as Buddhist, I was raised in a (casually) Christian household amongst a decidedly more religious extended family, and I have yet to surrender the holiday traditions I grew up with. I don’t believe, as a few have suggested, this makes me a hypocrite. I take part in the festivities, foods, and traditions, because to me, they’re more cultural than anything else. Unlike so many of the issues different religious followings argue over, culture is indisputable.  And the deviled egg is the indisputablefood of Easter.  

Okay yeah. There are other really good things been dished up - mashed potatoes, spinach soufflé, baked artichokes, croissants - I love them all! But Easter dinner wouldn’t be Easter dinner without deviled eggs. In fact, honestly? I could pretty much forsake the rest so long as enough deviled eggs were provided - and this year, they pretty much were.

My mom found some of those fancified recipes that have been floating around the internet and whipped up both guacamole and crab versions. They were awesome (despite my initial skepticism regarding these sequels to the pure, unincorporated original) but I wouldn’t be happy without the more traditional sort, and so I made our family’s tried-and-true, no-recipe-needed eggs with the tweaks I’ve developed over the years since I left home.

Ready?

Erin’s Tried & True No Recipe Deviled Eggs

Egg Yolk: No way, right? Mash finely with a fork. This is important, because lumps are really hard to remedy once the mayo goes in – and lumpy deviled eggs are gross.

Hellmann’s Mayo: Since the mix will get more moisture with the mustard and pickle, add just enough to make it stirable. Keep in mind that more can be added if needed later, but there’s no forgiving liquidy filling and not much that can be done to save it once it turns that direction. Also – don’t be trying to switch this one up on me. No other mayo substitutions will be accepted! No other brand of mayo and certainly no Miracle Whip *gag*. In fact, none of the variations of Hellmann’s Mayo either. Love olive oil, but not in my Hellmann’s. “Light” Mayo?  Psh! Walk off the good stuff. It’s worth it.

Dijon Mustard: Enough to taste, but not so much it overpowers the yolk flavor. Less picky with this one, but generally use a mustard you like in real life. I’ve also used a honey Dijon with good results. Not a big fan of the neon yellow varieties, but *shrug* whatever floats your boat.

Minced Claussen Pickle: Not prepared relish. That’s gross. Use shelf-stable varieties if you like them, but I prefer the crisp and freshness of Claussen - the sandwich slices specifically, since they’re easier to slice. No exact number, but lots. Like maybe 6 slices. The goal is to add enough so that each egg gets several tiny pieces of pickle in it, but not so much that it’s mostly pickle.

Salt & Pepper: Now that the salty mustard and pickle have went in, you can accurately judge how much more salt is needed.  As a general rule, don’t go crazy, but your mix should actually taste a bit too salty on its own, because it’s got to be the seasoning for that entire plain egg white. Pepper to your taste. I’m a big fan of the stuff, so I may add a bit more than another person would.

Sriracha: My super sneaky secret ingredient. My goal is to add just under the amount you’d need for it to be identifiable in the mix.  I don’t want “Sriracha Deviled Eggs.” I just want to add a little flavor complexity.

Presentation: Pipe it in if you’re feeling fancy. I used a plastic baggy with one corner snipped off just a little, but if you’ve got a kit with neat pre-made tips, go with that. More often, I just spoon it in. Top with a little smoked paprika – voila. Perfection!

Leftover Mix: Are you crazy?! Don’t you waste that stuff!! Spread it on some crackers, dip celery in it… make a sandwich with it if you have enough - whatever you do, don’t feed it to your trash or sink!

After Easter Special: Deviled Egg Sandwich

All in all,  between my mom's eggs and mine,  we had a staggering 72 (that’s 3 dozen halved eggs) beauties to share among our small gathering this year. Not that I’m complaining, but we’ve got a lot of leftovers to use up. Don’t want them to go bad! Hmm… how about a deviled egg sandwich?!

 Prepped out.

Toasted leftover honey butter biscuit with sriracha.

Two of Erin’s famous deviled eggs.


Thin, thin, THIN slices of onion.


Cherry tomatoes, cut width-wise into thirds.


Ooh, how about some capers too!?

Baby butter lettuce leaves - ribbed (because no one likes that bitter stuff.)


Top it off.


AND it’s a freaking master piece!


Ooh! No touchy yet!


Wrap it up tightly and plan for 3 hours before eating. As Alton Brown pointed out in his sandwich episode of Good Eats, this is where the magic happens.  A few hours wrapped up all snuggly allows the flavors of all your ingredients to marry together for an optimal deviled eggs sandwich experience.

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2 Comments

  • oh my word Erin, this has got to be the best looking sandwich I have seen in a long time. I have never ever thought of making deviled eggs into a sandwich - this is a must try! Thanks.

  • Thanks, Nancy! You won't be disappointed. :)

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