How do you make deviled egg sandwich?
- Instructions Fill a saucepan with enough water to cover the eggs in a single layer. Bring to a boil. Carefully add eggs using a slotted spoon. Return water to boil, then reduce heat and simmer for 14 minutes. Drain eggs, then cover with ice water. Allow to cool completely. Remove shells from eggs, then chop and place in a large bowl.
What makes an egg deviled?
Deviled eggs (also known as stuffed eggs, Russian eggs, or dressed eggs) are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard.
How long before serving should you make deviled eggs?
Make Ahead: You can make deviled eggs up to 2 days in advance. The key is to keep the whites and egg yolk filling separate. Wrap the egg white halves well with plastic wrap and keep the egg yolk filling sealed in a resealable plastic bag with all the air squeezed out.
What happens if you put too much mayo in deviled eggs?
Mistake: Too much (or too little) mayonnaise For a dozen eggs, ½ cup mayonnaise will make a smooth, creamy filling that can sit up high when spooned into the egg.
Why do you put white vinegar in deviled eggs?
Why it works: The mayo and mustard coupled with high-fat yolks add density and flavor while the vinegar adds a hint of acidity. The result is a surprisingly light and moist filling.
How do you thicken deviled egg filling?
If you do go overboard and your filling ends up too liquidy, boil up any extra eggs you have on hand and use the yolk to thicken the mixture. No extra eggs? Pinch a couple of your cooked whites, finely mince them, and add them to the mix.
What makes a food deviled?
To “devil” food means to season it aggressively, perhaps with a bit of chile or black pepper heat. To “devil” food means to season it aggressively, perhaps with a bit of chile or black pepper heat. It can also imply that the food is tinged with red (think of that paprika sprinkled on top of deviled eggs).
Are deviled eggs healthy for you?
Deviled eggs contain folate, vitamin B-6 and vitamin B-12, which all help convert food into energy. Vitamin B-6 also helps produce neurotransmitters, vitamin B-12 is needed to make red blood cells, and folate synthesizes protein and DNA. All three of them turn homocysteine into other beneficial substances.
How long are deviled eggs good for?
You can eat refrigerated deviled eggs (or any cooked egg dish) within four days, according to the USDA, but you should aim to eat them within two days for optimal freshness. Once you take them out of the fridge, you should serve them within two hours.
Can I boil eggs the day before I make deviled eggs?
Boil the eggs up to 48 hours in advance. Peel, cut in half, and remove yolks. Place egg whites on tray, cover with plastic wrap, and store in fridge. Just before you’re ready to serve, take the tray of egg whites and the yolk mixture from fridge.
Are deviled eggs better the next day?
Assemble deviled eggs no more than a day in advance. You can pipe your eggs and store them very well covered up to 12 hours ahead or overnight. Personally I wouldn’t push them past a whole day because the filling won’t be its best.
How long does it take to boil an egg?
Place eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil, then cover the pot and turn the heat off. Let the eggs cook, covered, for 9 to 12 minutes, depending on your desired done-ness (see photo).
How do you keep deviled eggs from sliding on a plate?
Workaround #2: Get some roughage on the plate Spinach, shredded iceberg, or even a bagged slaw mix will grip the egg bottoms, keeping them from sliding around. Arrange large leaves (like radicchio) artfully on the plate, fanning them out so the leaves curve up, then set the eggs in the leaf cups.
Should deviled eggs be served cold?
Because eggs are perishable, they should be kept chilled at all times. Once prepared, deviled eggs should be stored in the refrigerator immediately. They should be consumed within two days, which is generally considered the maximum amount of time deviled eggs remain safe to eat when stored in the refrigerator.
Why is my deviled egg filling lumpy?
The eggs may be overcooked or undercooked. Sometimes, hard-boiled eggs are impossible to peel, and fillings can turn out lumpy or gloopy with too much mayonnaise.
Deviled Egg Salad Sandwiches Recipe – Food.com
Sandwiches with egg salad are one of my favorite foods. The sandwichquot;filling quot; that I learnt to make was the first thing I ever learned to make. I’ve tried a lot of different recipes, and this is one of my favorites. YIKES! There’s a new update! I absolutely neglected to include one ingredient in my recipe! The recipe has been updated to include 2 tablespoons minced green onion.
- Cup reduced-fat mayonnaise
- 2 hard-cooked eggs, coarsely chopped
The serving size is 1 (193) g, and the number of servings per recipe is 4. AMT. PER SERVING percent PERFORMANCE ON A DAILY BASIS The calories are 362.8 calories from fat are 172 g48 percent of the total calories. Total fat: 19.1 g or 29% of total fat 7 g23 percent of total fat is saturated fat. Carbohydrates in total: 29.1 g (9 percent). 1.7 g6 percent of the daily recommended fiber intake Sugars 4.4 g17 percent 4.4 g17 percent
- In a large mixing bowl, combine the eggs, celery, and green onion. In a small mixing bowl, combine the mayonnaise, mustard, vinegar, salt, and pepper
- Set aside. Pour the mayonnaise mixture over the eggs and celery, gently tossing everything together. Placing around 1/2 cup on each of the four slices of bread and covering with the remaining four slices of bread is recommended. Suggestions: if wanted, garnish each sandwich with a lettuce leaf. To give the egg salad a little extra flavor, you may add one jar (2 ounces) pimientos, drained, or two teaspoons chopped, drained roasted red peppers to the mix and proceed as indicated. It’s also delicious with a piece of cheese
RECIPE MADE WITH LOVE BY
“Egg salad sandwiches are one of my favorite lunches. It was the very first “filling” for a sandwich that I learnt how to prepare. I’ve tried a lot of different recipes, and this is one of my favorites. YIKES! There’s a new update! I absolutely neglected to include one ingredient in my recipe! “The recipe has been updated to include 2 tablespoons minced green onion.”
Two classic egg dishes in one convenient package! Deviled egg salad sandwiches with the acidic, creamy richness of deviled eggs and the chunkiness of conventional egg salad are the perfect combination of flavors. Lunch can be made in minutes with this recipe, which is both quick and easy to prepare! We also enjoyCopycat Chick-fil-A Chicken Salador and Cranberry Pecan Chicken Salad for quick lunchtime sandwiches. Especially good on freshly baked bread!
CreamyTangy Egg Salad
I’m not sure what it is, but recently I’ve been craving egg salad like crazy! Having made it twice in the last two weeks, I’m finding it difficult to stop myself from making it. One of the things I appreciate about my version is that it has exactly the right amount of tanginess, spice and crunch. yet it’s equally simple to make as the conventional one. Growing up, deviled eggs were never something I would eat. In fact, it wasn’t until Easter this year that I had my first experience with one, and now I’m completely addicted!
Super simple, very quick to complete, and with little effort.
Let’s get this party started!
How to Make It
EGGS. The hard boiled eggs that are used in this recipe are the primary component. However, I’ve never had much success with the boiling approach, so I like to steam my instead (method included in the recipe below). They’re 100 times simpler to peel than regular eggs, and the shelled eggs turn out perfectly every time. Additionally, you can make them in the Instant Pot! DRESSING. A medium mixing bowl is a good place to start. Whisk together the yogurt with the mustard and vinegar. Add in the chives.
- Add in the cayenne or spicy sauce (just to give it a nice little bite, not too much) and mix well.
- However, their Greek Whole Milk Plain yogurtwould have been my preferred alternative.
- The eggs should be broken down in the container with a fork before being added to the mixing bowl and gently mixed until everything is blended.
Pile it high on a slice of gently toasted bread and top with a few lettuce leaves. I’m hoping you’ll like this egg salad as much as my family and I have! I love this recipe since it’s a terrific way to use up leftover boiled eggs (particularly after Easter), as well as a reason to make some!
Here are a few suggestions to spice things up!
- Instead of red wine vinegar, a dash of pickle juice can be used to provide the desired vinegary flavour. Bacon crumbles should be sprinkled on top. If you want to eat it with pita chips rather than in a sandwich, that is OK. Hard boiled eggs may be readily sliced with the help of an egg slicer. What kind of bread should I serve this with? You can make focaccia, ciabatta, or a croissant
- The options are endless.
Fore more sandwiches, try:
- Egg Salad, Instant Pot Pulled Pork, Tuna Salad, Copycat Chick-fil-a Chicken Sandwich, Homemade Sloppy Joes, and more.
Recipes can be printed
- 6 eggs
- 1/4 cup mayonnaise (OR Stonyfield Whole Milk Greek or Whole Milk Plain Yogurt)
- 1 teaspoon dijon mustard
- 1 teaspoon red wine vinegar
- 1 tablespoon chives (finely chopped)
- 2 green onions (white and light green portions only)
- 1 stalk celery (finely sliced)
- 1 teaspoon salt
- 1 teaspoon pepper To make the dressing, combine 1/4 teaspoonkosher sea salt, 1/4 teaspoon freshly ground black pepper, 1/8 teaspoon paprika, pinch cayenne pepper (or a few drops spicy sauce), and bread.
- To prepare the steamer basket, fill a saucepan halfway with water until the bottom of the pan is reached. Heat the water over a high flame until it comes to a boil. Using a gentle touch, lay the eggs in the steamer basket’s bottom. Reduce the heat to medium-high and cover the pan. Hard boiled eggs should be cooked for 12-14 minutes. With a slotted spoon, carefully remove the eggs from the pan and place them in a large dish filled with icy water. Allow for an 8-minute cooling period. Remove the eggs from the oven, break and peel them, then transfer them to a container and store them in the refrigerator to cool fully
- Meanwhile, in a medium mixing bowl, add the yogurt, mustard, vinegar, chives, onion, celery, salt, pepper, paprika, cayenne or spicy sauce, and toss to blend thoroughly. Whisk until the mixture is smooth. To make it easier to pour into the mixing bowl, break the cooled eggs in the container with a fork. Toss until everything is well-combined. Depending on your preference, season with extra salt, pepper, and paprika. Serve on a bed of lettuce on top of a slice of toast.
-We also enjoy using this egg salad to stuff wraps with! 1 g|130 kcal per serving | 1 g| Carbohydrates: 1 g | Proteins: 6 g| Fat: 11g|Saturated Fat: 2g| Cholesterol: 168 mg | Sodium: 234 mg | Potassium: 89 mg| Fiber: 1 g| Sugar: 1 g| Vitamin A: 353 IU| Vitamin C: 1mg| Calcium: 30 mg| Iron: 1 mg per serving As a member of theKitchenIQandStonyfieldClean Plate Club, I’m collaborating with them to offer you the recipe you’re seeing today. I was provided with this product in exchange for an honest review; however, all thoughts expressed are my own.
Deviled Egg Salad Sandwich
If you have any leftover hard boiled eggs, this Deviled Egg Salad Sandwich dish is the ideal solution! With hard-boiled eggs and mayonnaise, as well as just the proper amount of mustard and spices, this classic egg salad dish comes together in no time. Consider skipping the bread and eating this straight off the spoon! You will learn how to prepare the most delicious homemade egg salad sandwich that everyone will like! PIN IT FOR LATER!
Deviled Egg Salad Sandwich
At this time of year, Easter eggs may be found all over the place, leaving us all scratching our heads in bemusement as to what we are supposed to do with them. Hard-boiled eggs, on the other hand, are something I despise. I will make an exception in the case of a deliciously deviled egg, mmmm! Despite the fact that I do not enjoy them in that form, I enjoy them in a salad or a sandwich form. Strangeness strikes once more, don’t you think? For example, Egg Avocado Tuna Sandwiches or Ham Salad So, what’s not to like about that?
On Good Friday, my aunt arranges an egg decorating party for us, when all of my cousins and their children get together to paint eggs and then eat pizza.
But then I’m sent home with a whole bunch of blasted hard cooked eggs on my hands.
Egg Salad Sandwich
Because I enjoy an Egg Salad Sandwich, this is fortunate. In fact, every once in a while, I have a hankering for something, and it’s a bad one. There’s nothing you can do to stop it! These Deviled Egg Salad Sandwiches are a combination of the finest of all worlds. My favorite Deviled Eggs are combined in a sandwich configuration, so I don’t feel guilty about eating six eggs for lunch! The fact that my husband is a Deviled Egg fanatic just adds to the popularity of this dish in our household. This is the solution if you find yourself looking at all of the eggs in your refrigerator throughout the Easter season.
What do I need to make Egg Salad Sandwich Recipe
- Eggs, mayonnaise, white vinegar, dry mustard, yellow mustard, sweet onion, salt, pepper, smoked paprika, and bread are used in this recipe.
How long do boiled eggs keep?
Hard-boiled eggs will keep for up to a week in the refrigerator. The fact that they are peeled or unpeeled makes no difference; what matters is that they are chilled.
How long does egg salad keep?
The egg salad will stay in the refrigerator for approximately 3 days.
I’m aware that some individuals claim it may last up to 5 days, but I believe this is overstating the case. After all, it seldom lasts that long in the first place!
How to make Egg Salad Sandwich
- In the refrigerator, the egg salad will last approximately 3 days. I’m aware that some individuals claim it may last up to 5 days, but I believe this is overstating the situation. After all, it seldom lasts that long in the first place.
Egg Salad Sandwich Recipe
Whenever you find yourself looking at the hard boiled eggs that have accumulated in your fridge, make sure to try this incredible egg salad sandwich, which contains all of the tastes of your favorite deviled eggs!
More Recipes for Leftover Hard Boiled Eggs!
- Traditional Seven Layer Salad
- Best Ever Potato Salad
- Roasted Red Potato Salad Recipe
- Macaroni Salad
- Instant Pot Potato Salad
- Deviled Eggs
- Traditional Seven Layer Salad
- Classic Deviled Eggs
WATCH THE STEP BY STEP VIDEO FOR THIS EGG SALAD SANDWICH RECIPE BELOW:
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- 6hard boiled eggs, shelled
- 4 tablespoons mayonnaise
- 2 tablespoons white vinegar
- 1/2 teaspoon dry mustard
- 1 teaspoon yellow mustard
- 1/4 cup chopped shredded sweet onion
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon smoky paprika
- 8 slices bread
- Separate the egg yolks from the whites. Fill a medium-sized jar halfway with yolks. Using a fork, mash them and combine with mayonnaise, vinegar, dry mustard, yellow mustard, sweet onion, salt, pepper, and paprika until well combined. Egg whites should be diced and placed in a separate basin. Combine with the egg yolks and place in the refrigerator
- Consume on its own, on a bun, or with crackers.
Serving:1g, Amount of calories: 327kcal (16%), carbohydrates: 26g (9%) and protein: 13g (26 percent ), 18 g of fat (28 percent ), 4 g of saturated fat (25 percent ), 250 mg of cholesterol (84 percent), 733 milligrams of sodium (32%), and 166 milligrams of potassium (5 percent ), 1 gram of dietary fiber (4 percent ), 3 g of sugar (3 percent ), The following nutrients are included: Vitamin A:420IU (8 percent), Vitamin C:0.7mg (1 percent), Calcium:170mg (17 percent), Iron:3mg (17 percent ) Julie’s EatsTreatsTM is a food blog dedicated to Julie’s EatsTreatsTM.
I’m here to assist you in achieving victory in the kitchen once more!
Julie’s objective is to present you with recipes that are simple, family-friendly, and that employ common cupboard ingredients.
More information may be found here.
This is my recipe, and while the recipe calls for 1/4 cup green onion, my version calls for around 2 tablespoons, depending to your choice. Oh, and it’s a simple dish that can be customized to include any additional ingredients you choose if you are a vegetarian. I hope you enjoy itRead More
Most helpful critical review
It was all OK. I would classify it as a foundational dish. My egg salad begged for other ingredients, such as celery, red bell peppers, or anything else that would add taste and color. 2109 people have given their opinions.
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This is my recipe, and while the recipe calls for 1/4 cup green onion, my version calls for around 2 tablespoons, depending to your choice. Oh, and it’s a simple dish that can be customized to include any additional ingredients you choose if you are a vegetarian. I hope you enjoy it. Very well done!
I substituted pickles for the green onion and used Dijon mustard instead of the regular mustard.
It was served on a bun with lettuce, tomato, and a couple additional pickle planks on the side.
Wonderful dish that starts with a nice basis and is delicious either “as is” or with modifications.
- The proportions of egg, mayonnaise, and mustard are ideal in this recipe.
- The first time I made it, I followed the recipe exactly, and the second time I tweaked it by adding celery and dill.
- This is something I will make again!
- Continue readingAdvertisement My mother told me that the key to making a delicious egg salad is to combine cold mayonnaise with still-warm eggs.
- Continue readingPerfect.
- This dish got off to a fantastic start.
- It turned out beautifully, and I devoured half of it before it could even be put in the fridge for lunch the next day.
- But after a bad experience with a dish that had a more “complex flavor” earlier in the day, I decided to play it safe and go with something more straightforward with this recipe instead.
- (It would had to have been a long time ago for me:) After all, didn’t everyone’s mother cook egg salad in a similar fashion?
- For me, this meant include celery, because egg salad wouldn’t be complete without it in our household.
Advertisement It went without a hitch.
I would classify it as a foundational dish.
Update: I put it in the refrigerator for a while, but I wouldn’t recommend it because it became quite runny.
It tasted finest when I initially combined the ingredients.
This filling will be used to make deviled eggs for Father’s Day, which is coming up soon.
When I picked this one, my husband remarked it reminded him of his grandmother’s egg salad, which is quite good praise!
a good foundational recipe (which is what I was looking for).
- On the basis of personal choice, I did not include the onion.
- Instead of chopping the eggs by hand (which would have taken FOREVER), I used my Pampered Chef chopper instead.
- The BroilerEgg Association of Minnesota recommends placing eggs in a single layer in a covered saucepan filled with cold water, bringing it to a boil, then removing it from the heat and let it to stand for 15 minutes before eating.
- This method works well – the eggs are perfectly done, there are no green borders, and they peeled very easy with no ripping!
Deviled Egg Salad Recipe
Do you remember your summers as a child? Summers used to appear to last an eternity when I was a small child. Days were spent lounging near the river, attempting to catch minnows and dipping in and out of the water to cool down. We used to play “pickle” on the quiet street in front of our house, stealing bases, and hoping that the youngster with the ball would overshoot the plate. It seemed like the ice cream truck came by virtually every day, and our highly trained ears could pick up the music from many streets away.
- What was it like for our parents to put up with us?
- At the very least, during the warmer months.
How to Serve This Egg Salad
This egg salad contains all of the iconic characteristics of deviled eggs, but it is served as a salad instead of a sandwich. Bringing it to a potluck over the summer or at the conclusion of the summer is a great idea. Remember to only keep it out for no more than 2 hours at a time, after which it should be returned to the refrigerator. Toss it over a couple pieces of butter lettuce, or put it on a slice of bread or toast, and enjoy!
If you need to prepare ahead of time, you may hard boil the eggs a day or two before assembling the salad, or you can just assemble the salad a day or two before serving it. In the fridge, the salad will last for 3 to 5 days if stored properly.
Can’t Get Enough of Egg and/or Mayo-Based Salads? Here Are 5 More
- The Tarragon Egg Salad, the Quick and Easy Egg Salad Sandwiches, the Classic Potato Salad, the Curried Egg Salad with Mango Chutney, and the Dad’s Potato Salad are all delicious options.
- 12 large eggs
- 1/4 cup chopped green onion
- 1/2 cup chopped celery
- 1/2 cup chopped red bell pepper
- 2 tablespoons Dijon mustard
- 1/3 cup mayonnaise
- 1 tablespooncider, white wine, or sherry vinegar
- 1/4 teaspoon Tabasco or other hot sauce (more or less to taste)
- 1/2 teaspoon paprika (more or less to taste)
- 1/4 teaspoon salt (more or less to taste).
- Hard boil the eggs: Steaming the eggs is the quickest and most convenient method of preparing hard boiled eggs that are easy to peel. Prepare the steamer basket by filling a saucepan halfway with water and inserting it. Even if you don’t have access to a steamer basket, you can still make this dish. Bring the water to a boil, then carefully set the eggs in the steamer basket or straight in the saucepan, allowing them to cook for around 10 minutes. Cover the saucepan with a lid. Set a timer for 15 minutes and go to work. Remove the eggs and place them in a bowl of ice cold water to cool. More information may be found in our article on How to Steam Hard Boiled Eggs. (Alternatively, you may pressure cook them.)
- Prepare the eggs and vegetables as follows: Place the eggs in a large mixing basin after coarsely chopping them. Combine the green onion, celery, and red bell pepper in a large mixing bowl. Make the salad by following these steps: Place all of the ingredients in a small mixing bowl and whisk until well blended. Gently whisk the mayonnaise dressing into the egg and vegetable mixture in the mixing basin. Combine the paprika, salt, and black pepper in a mixing bowl. Season with salt and pepper to taste. It’s best if served cold.
|Nutrition Facts(per serving)|
Display the Complete Nutrition Label Hide the entire nutrition label
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Saturated Fat 5g||23%|
|Dietary Fiber 1g||3%|
|Total Sugars 1g|
|Vitamin C 21mg||105%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.
The Very Best Deviled Egg Salad
From start to finish, this deviled egg salad takes just over 15 minutes to prepare and blends the tried and true tastes of deviled eggs with the traditional, creamy richness of egg salad for a dish that is sure to please. Quick and fast to prepare, it’s also a fantastic way to use up any leftover Easter eggs you may have. However, I guarantee that you will find yourself cooking this dish all year round.
You Will Love This
- It’s a quick and simple dish to make! Hard-boiled eggs and a few grocery supplies are all you need to make the greatest and easiest egg salad you’ve ever had! It takes less than 20 minutes to put together (or even less if you have the eggs boiled ahead of time). Your go-tosandwich for a quick and simple breakfast, lunch, or dinner will quickly become one of your favorites
- The ingredient list is brief and tasty! Do you have Easter eggs dripping out of your ears from all directions? This egg salad is a delicious way to use up leftover eggs! You simply need 6 eggs, mayonnaise, Dijon mustard, vinegar, paprika, salt, and pepper to make this delicious sandwich that combines the best of both worlds! If you enjoyed deviled eggs and egg salad, this is the recipe for you! You may eat it simply or with paprika, cracked pepper, and chives on top of a toasted croissant.
- Alternatively, you may use leftover Easter eggs to make hard-boiled eggs in 12 minutes or less, depending on your desire for yolk color. Alternatively, any egg will suffice in this situation. The yolks of duck or quail would have a stronger egg flavor since they contain more protein than chicken or turkey yolks. Wet Ingredients— This deviled egg dish includes standard egg salad mix-ins such as mayonnaise, Dijon mustard, and white or balsamic vinegar in addition to the traditional egg salad ingredients. If you prefer a different mustard to Dijon, such as yellow or whole grain, feel free to substitute it. Ingredients for the dry seasonings—To make this a deviled egg dish, I like to include some paprika in both the salad and the garnish, as well as kosher salt and freshly cracked black pepper. Use smoked paprika and a pinch of chili powder to give the dish a smokier taste.
Pour the eggs into a sauce pan. Toss the ingredients together and bring to a boil, then cover and simmer for 12 minutes. Remove the eggs from the boiling water in the pan and run cool water over them. Gently peel each egg and cut each one in half lengthwise using a sharp knife. Toss them in a large mixing bowl with the mayonnaise, Dijon mustard, white balsamic (or white wine) vinegar, paprika, and a generous amount of salt and pepper to taste.
While mixing everything else, carefully crush the eggs into bite-size bits with a fork while blending everything else. Garnish with fresh chives and a dash of paprika before serving on croissant rolls! Alternatively, you could pile it high on a crisp crostini for a fast party starter!
- You shouldn’t be concerned if the outside of your yolk becomes green. It happens to everyone, and it has no discernible flavor difference. A brief Google search will reveal that this occurs when the egg is fried for an excessive amount of time at an excessively high temperature. I swear I cook them the same manner every single time, and they turn green at different times depending on the weather conditions. However you prepare them, they are really delicious in this egg salad. For the greatest flavor, I recommend refrigerating the egg salad for at least 30 minutes before serving. However, if I’m being really honest, I absolutely cannot stand the thought of having to wait that long. However, I have to say that it tastes much better the next day after being refrigerated. This is probably due to the flavors marinating and developing stronger and deeper over time
- Jazz up your egg salad if you’re in the mood! If you want a crunchier aspect in your egg salad, feel free to add chopped onion or celery to your recipe. Although it may seem strange, substituting pickle juice for the vinegar in this recipe is one of my favorite ways to eat egg salad. Dill adds a little acidity to the dish while yet maintaining its characteristic flavor. Also, bacon, as we all know, enhances the flavor of everything, and this egg salad is no exception. A couple slices of crispy bacon or a handful of crumbled bacon would elevate this egg salad to a new level of excellence.
- With the addition of red pepper flakes, cayenne pepper, chile powder, or some sliced jalapenos, you may make this deviled egg salad a little more spicy. Are you looking for a more conventional egg salad recipe? Combine some minced Kosher dill pickles, chopped celery, and a tiny amount of pickle juice in a mixing bowl
- Set aside. Do you enjoy avocado? Replace it with mayonnaise instead! You could just mash one avocado or two till creamy, or you could dress it up a bit with my favorite avocado sauce
- The options are endless. Make your egg salad sandwich a luxury by adding a slice or two of your favorite cheese, some green lettuce, some pickle chips, coleslaw, and a couple of fresh tomato slices on top of it. Serve with fresh fruit or your favorite potato chips to complete the meal.
Keep any leftover deviled egg salad in an airtight container in the refrigerator for up to 4 days after it is prepared. The odor will grow, and it will be eggy or sulfurous, so make sure the lid is well closed. Do not heat; instead, enjoy it later cold! Also, don’t put egg salad in the freezer. Simply said, don’t. (Yuck!)
What is the most effective method of hard boiling an egg? After much trial and error, I’ve discovered that the ideal technique to get the perfect hard boil is to place the eggs in a saucepan and cover the pan with water until the water comes up to an inch over the top of the eggs. Bring the mixture to a boil, cover with a lid, and turn off the heat, but keep the pot on the stovetop to continue cooking. Cook for exactly 12 minutes, then drain and rinse the eggs under cold water, peeling them while they are still warm, if possible.
- What is the best way to prepare egg salad from scratch?
- Simple as boiling and peeling your eggs, mixing them with a handful of cupboard essential items, and serving them up!
- This aids in the marinating of the deviled egg salad and improves the tastes of all of the components.
- If you don’t care for mayonnaise, you might use some freshly mashed avocado in its place.
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- 30 Minute BLT Pasta Salad
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Deviled Egg Salad
From start to finish, this deviled egg salad takes just over 15 minutes to prepare and blends the tried and true tastes of deviled eggs with the traditional, creamy richness of egg salad for a dish that is sure to please. Quick and easy to make, it’s a terrific way to use up any extra Easter eggs you may have. However, I guarantee that you will find yourself cooking this dish all year round.
- Prepare time: 5 minutes
- Cooking time: 12 minutes
- Total time: 17 minutes
- Yield: 2 – 4 servings1 x
- Time required: 17 minutes Cuisine:American
- Category:Major Dish – Salad
- Preparation Method:Stovetop
- 5 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white balsamic vinegar or white wine vinegar
- 14 teaspoon paprika
- Kosher salt
- Freshly cracked pepper
- 6 eggs
For the purpose of serving:
- Croissants, fresh chopped chives, a dash of paprika
- This is a delicious dish.
- Pour the eggs into a saucepan. Place eggs in the container and cover with water until they are covered by an inch. Bring the water to a boil. Cover the pan and turn off the heat. Keep the pan on the stovetop. Allow eggs to remain in a covered pan for 12 minutes
- Then remove from heat. Remove the pot from the heat. Using a saucepan, place the eggs in your sink and run extremely cold water over them for a minute or two. This should provide them with adequate cooling to handle
- Gently peel eggs and cut them in half lengthwise
- In a medium-sized mixing bowl, combine the halved eggs, mayonnaise, Dijon mustard, vinegar, paprika, and a generous amount of salt and pepper
- Mix well. In the meantime, combine everything else and carefully mash the eggs into bite-size pieces with a fork
- Serve on croissant buns with fresh chives and a dash of paprika on the side for decoration.
You shouldn’t be concerned if your yolks become green on the exterior. It happens to everyone, and it has no discernible flavor difference. A brief Google search will reveal that this occurs when the egg is fried for an excessive amount of time at an excessively high temperature. I swear I cook them the same manner every single time, and they turn green at different times depending on the weather conditions. In any case, they are DELICIOUS when combined with the egg salad! If you get the greatest taste out of the egg salad, I recommend chilling it for at least 30 minutes before serving.
- However, I have to say that it tastes much better the next day after being refrigerated.
- If you’re in the mood for something different, jazz up your egg salad!
- Although it may seem strange, substituting pickle juice for the vinegar in this recipe is one of my favorite ways to eat egg salad.
- Also, bacon, as we all know, enhances the flavor of everything, and this egg salad is no exception.
A couple slices of crispy bacon or a handful of crumbled bacon would really bring this egg salad to life. Easy egg salad, simple egg salad, classic egg salad, easy egg salad recipe are some of the terms used to describe this dish.
You shouldn’t be concerned if the outside of your yolks becomes green. Nobody is immune to it, and it has no discernible flavor difference. According to a brief Google search, this occurs when the egg is fried for an excessive amount of time at an excessively high temperature. They are cooked exactly the same manner every time, and they turn green at different times depending on the weather. In any case, they are DELICIOUS when combined with the egg salad recipe below! Refrigerating the egg salad for at least 30 minutes before serving will provide the greatest taste possible.
- It does, however, taste much better the next day, and I have to acknowledge that.
- If you’re in the mood for something different, try jazzing up your egg salad.
- Despite the fact that it seems absurd, substituting pickle juice for the vinegar in this recipe is one of my favorite ways to eat egg salad.
- Furthermore, bacon, as we all know, enhances the flavor of everything, even this egg salad.
- Easy egg salad, simple egg salad, classic egg salad, and an easy egg salad recipe are some of the terms used to describe this meal.
How to Make an Open-Faced Deviled Egg Sandwich
First, make a hard-boiled egg according to these instructions for a perfectly round interior and an easy-to-peel outer layer. Step 2: Chop the egg and combine it with the mayonnaise, dijon mustard, and honey mustard. Step 3: Taste and season with paprika and salt to taste. Spoon the egg mixture over a slice of bread, if preferred, and garnish with chives. Step 4: Step 5: Cut in half and eat immediately! Print
Do you enjoy deviled eggs but despise the mess? On every day of the week, you can create this simple (and nutritious!) deviled egg sandwich dish.
- 1 hard-boiled egg
- 1 tablespoon mayonnaise
- 1/2 tablespoon Dijon mustard
- Salt and pepper to taste whole wheat bread, toasted (one slice total)
- Chives (optional)
- Make a hard-boiled egg
- Set it aside. Chop the egg and combine it with the mayonnaise and mustard. Toss in the paprika and salt to taste. Serve egg mixture on a slice of bread with chives on top, if preferred.
- Preparation time: 5 minutes
- Cooking time: 7 minutes
- Time required: 5 minutes
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Deviled Egg Salad Finger Sandwiches
Tuesday Tea for Two will open off with traditional deviled egg salad finger sandwiches, as part of a fresh new weekly series called Tea for Two. Click here to go to the Afternoon Tea homepage! Consequently, if you read my 2016 year in review piece, you may have noted that I made some vague references to some huge and exciting plans for this year. As a result, I’m releasing the first of them today: Tea for Tuesdays is a weekly article that focuses on recipes and ideas for afternoon tea every Tuesday.
- A luncheon consisting of scones, bite-sized desserts, tiny sandwiches, and a steaming cup of tea with just a little cream, in my opinion, is the most exquisite thing you could possibly do.
- As a result, in addition to my weekly article, I’ll be publishing on Tea for Tuesdays every Tuesday.
- Afternoon tea can be planned and hosted in its entirety as follows: For a bridal or baby shower or a theme-based birthday celebration, afternoon tea is a lovely option, and finger sandwiches are a delightful complement to an Easter brunch.
- However, tea does not have to be formal — you can just put together a couple of different tea sandwiches and invite a few of friends over for a casual gathering.
- And, of course, you can make scones any day of the week for any purpose at all!
If you use these afternoon tea recipes, I’ll offer some suggestions on how much you can prepare ahead of time so that when the time comes for you to arrange your event, you don’t feel like you have to rush about creating everything the morning of your tea.
Deviled Egg Salad Finger Sandwiches
As a result, I’ll be kicking off Tea for Tuesdays with traditional deviled egg salad finger sandwiches on Tuesday, April 16. I used the same flavors that I use in my deviled eggs to make my egg salad — mayonnaise, apple cider vinegar, Worcestershire sauce, and paprika – and it turned out delicious. To avoid the egg whites becoming too crushed and to get a creamier texture, I separated the whites from the yolks and combined all of the flavorings into the yolks as if I were making traditional deviled eggs.
You can make egg salad finger sandwiches in a variety of forms, including triangles and conventional “finger” designs.
I think they’re very adorable!
For optimal results, assemble the egg salad finger sandwiches the day before serving.
Deviled Egg Salad Finger Sandwiches
Finger sandwiches with deviled egg salad are a staple for afternoon tea time! These and other tea sandwich recipes may be found on theAfternoon Teahomepage, which is updated regularly. Recipes can be printed Afternoon tea, Appetizer, and Snack are on the menu. Servings: 8 finger sandwiches per person Preparation time: 10 minutes Time allotted: 10 minutes
- Hard-boiled eggs, 2 tablespoons mayonnaise, 1 1/2 tablespoons apple cider vinegar, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon paprika, salt and pepper to taste
- 4 slices white bread
- Chives and paprika for garnishing
- Toss the hard boiled eggs with the egg yolks and set them in a medium-sized mixing basin. Mix in the mayonnaise, vinegar, Worcestershire sauce, and paprika with a fork until well combined. Mix until the mixture is smooth. If extra mayonnaise is required to get a smooth and creamy yolk combination, do so. Egg whites should be finely diced and added to the yolk mixture. Using a whisk, mix all of the ingredients. season with salt and pepper to taste The egg salad can be used to make two complete sandwiches. Then remove the crusts from each sandwich and cut each sandwich into four fingers or triangles as desired. Tea sandwiches can be garnished with chive leaves, which can be tied around each one once they have been sliced into fingers. If desired, sprinkle paprika over the tops of the sandwiches.
You may prepare your hard boiled eggs up to a week ahead of time. The egg salad may be made a day ahead of time and refrigerated until needed before assembling the sandwiches.
Deviled Egg Salad Sandwich
All of the tastes of deviled eggs are combined in this Deviled Egg Salad Sandwich, which is served on a toasted ciabatta bun. This recipe is excellent for a quick lunch or dinner! Deviled eggs bring back memories of Easter. They also remind me of my Great-Grandmother RoRo (you know RoRo, don’t you?) and my grandmother. RoRo most likely served deviled eggs after church on Easter Sunday, but this is only a hunch on my part. Lastly, it should be stated that at the time, I believed that deviled eggs were the creation of the devil.
- Every single thing you remember about the addictive deviled eggs of your childhood is included within a toasted ciabatta bread sandwich in this Deviled Egg Salad Sandwich recipe.
- Of course, like with anything delicious, there is a backstory to this tiny sandwich.
- You’re pressed for time; you’re hungry; there are large spaces where actual food should be in your refrigerator; but you have eggs and condiments on hand to tide you through.
- It saved many a lunch around here before I went to culinary school!
- We share a sandwich and a salad bar, and as a consequence, we always wind up with numerous leftover salads and a large number of hard-boiled eggs in the fridge after a few days!
- The smooth and creamy egg salad is well complemented with a warm, gently toasted bun on the side.
- It’s warm, filling, and really excellent!
- Adults and children alike will devour the dish and beg for more.
- Almost as much, if not more, than my tuna melts, to be honest.
Complete and total disclosure: When I’m creating this sandwich, I don’t use a measuring cup; everything is done by taste. But for you, I took measurements. Thank you very much. What we are willing to give up. Print
All of the tastes of deviled eggs are combined in this Deviled Egg Salad Sandwich, which is served on a toasted ciabatta bun. This recipe is excellent for a quick lunch or dinner!
- 6 hard boiled eggs
- 2 – 3 tablespoons Miracle Whip Light (start with 2 and add more at the end if necessary)
- 6 hard boiled eggs dijon mustard (about 2 tablespoons)
- 3 tablespoons sweet relish (do not use dill here!) It’s disgusting! )
- Freshly cracked black pepper, to taste
- (Optional): a sprinkle of paprika
- Lettuce for presentation (optional)
- Your favorite bread or buns
- Chop your cooked eggs and add them in a big mixing bowl with 2 teaspoons Miracle whip, 1 tablespoon Dijon mustard, and relish. Mix well to combine. Using a whisk, mix all of the ingredients. The egg yolks will be combined with the miracle whip and mustard to form a paste that will keep the salad together while it is being prepared. If the mixture is still a touch dry, a small amount of Miracle Whip can be added. Season with pepper to your liking
- Wait while you toast your buns. I like to keep chibatta rolls in the freezer for this purpose – simply defrost them in the microwave for 10 seconds then cut them in half and toast them. Distribute the egg salad on half of each bread, sprinkle with paprika if preferred, then top with lettuce and the other half of the roll to complete the sandwich. Serve as soon as possible while the rolls are still warm.
- Occasionally, I’ll cut up some red and yellow peppers and toss them in with the eggs to provide some color. The amount of mayonnaise and mustard necessary will vary depending on the size of the yolks in the eggs as well as your personal preference. If you don’t want to serve them on large rolls for lunch or dinner, you could spread them onto mini slider buns or split dinner rolls and serve them on a buffet or pass them around as an appetizer. In the event that you do not have any leftover hard-boiled eggs, this recipe will take approximately 15 minutes longer to complete. Never fear, it’s still quite simple.
Great- GrandmothersGrandmothers Know Best:
Tuna Melts Made by Grandma RoRo’s Peanut Butter Cookies are made the old-fashioned way with peanut butter. RoRo’s Pecan Tassies are a sweet treat made with pecans. Delicious, Old-Fashioned Sugar Cookies from Grandma Cookies made with soft molasses by Grandma
Deviled Egg Ribbon Sandwiches – Easy Finger Sandwich Recipe
Crystal Farms® Cheese has provided sponsorship for this content. All of our opinions are entirely our own. Finger sandwiches have always been a favorite of mine. These adorable little one-two bite sized morsels may be simply munched on while using a small plate or even a napkin to keep your hands clean. In addition, there are ribbon sandwiches. They are quite delicious and would make a wonderful addition to a party meal or even a fun addition to a school lunch.
Best Sandwich Ideas
While I wouldn’t often advocate gourmet sandwiches for a school lunch box, I have to make an exception in the case of ourDeviled Egg Ribbon Sandwiches (see recipe below). In the case of this dish, which is a very straightforward egg sandwich recipe that has been elevated to an exciting new level, it’s easy to see how these sandwiches may make their way into a lunch box.
Simple Sandwiches for Lunchtime Fun.
Paprika and Crystal Farms® CheeseMuenster Cheese are the two components that distinguish our funtea party sandwiches from a standard egg salad sandwich: they both provide a kick to the sandwich. Yum! And, who can fail to notice that these delectable sandwiches are also devoid of any crust, which is a wonderful surprise? If you’re like many parents whose children dislike the taste of a good ole sandwich crust, chopping the crusts off of these deliciousDeviled Egg Ribbon Sandwicheswill come as second nature to you once you taste them.
Do You Know How to Make Boiled Eggs?
This dish is quite simple to prepare. In all seriousness, the most challenging element of this entire procedure is preparing hard boiled eggs from scratch. which we already have a handle on. Those of you who need a refresher course on how to create hard boiled eggs might check out another blog article I made about the quickest and most convenient technique to prepare boiled eggs. If you are not already a professional, it is well worth your time to read it. I’m referring about perfectly cooked eggs that are consistently produced.
Try These Sandwich Recipes on for Size!
Coming up with fresh sandwich recipes is something I like doing. What I enjoy the most about it is all of the taste testing! From our Gourmet Grilled Cheese Sandwich with Heirloom Tomatoes to our Caprese Sandwich Recipe and even our Best Scrumptious Summer Chicken Salad Sandwiches, we’ve got you covered. We like putting our own unique spin on traditional lunchtime fare. Creating a deliciously flavorful and beautifully presenteddeviled egg sandwich was the perfect solution! Of course, the secret ingredient in our beautifully attractive ribbon sandwiches is Muenster Cheese from Crystal Farms® Cheese, which we use in our ribbon sandwiches.
I began using Crystal Farms® Cheese into my recipes while I was preparing a large number of gluten-free dishes for my daughter, who had been on a gluten-free diet for around 6 months.
If you follow Crystal Farms® Cheese on Facebook and Pinterest, you’ll be able to find even more delicious lunch recipes and ideas.
I can’t wait to see what fantastic ideas I come up with for delicious lunch meals in the future. I’m constantly on the lookout for lunch meal ideas that are small enough to fit in a lunchbox but yet taste just as excellent when served at home as they do when eaten out.
Enter to Win Our GIVEAWAY!
Comment on this article and tell us what else you’d bring in a picnic lunch alongside our delicious Deviled Egg Ribbon Sandwiches, and you’ll be eligible to win a Barebones Path Finder Cooler, valued at $60, thanks to a giveaway sponsored by Crystal Farms® Cheese! If I don’t say so myself, it is quite stylish. I could definitely see me making use of this fantastic cooler.
Deviled Egg Ribbon Sandwiches – Easy Finger Sandwich Recipe
- Deviled Egg Ribbon Sandwiches are a wonderful way to enjoy egg salad sandwiches in a more formal setting by transforming them into finger sandwiches. You’ll enjoy the addition of cheese to this dish. Preparation time: 15 minutes 15 minutes is the whole time. Course Main Courses, Main Dishes, Main Dishes CuisineAmericanServings4Calories149kcal
- 8-10 slices of sourdough bread The following ingredients: 2 slices Crystal Farms® Muenster Cheese, 6 hard-boiled eggs, 3-4 tablespoons mayonnaise, 1-2dill pickles, chivesto garnish, salt and pepper to taste, paprika to sprinkle over sandwiches
- Hard boiled eggs should be broken into small pieces in a bowl using a fork. Combine the mayonnaise, diced pickle, salt, and pepper in a mixing bowl. Half of the bread slices should be laid out on the cutting board. Add a slice of Crystal Farms® Muenster Cheese and some egg salad to finish it off. Carefully slice the crust off the second piece of bread and place it on top of the first. Each sandwich should be cut in half, resulting in a thin ribbon sandwich. Garnish each sandwich with a chive that has been gently tied around it and lightly sprinkled with paprika for added flair.
Calories:149kcal Carbohydrates:3g Protein:10g Fat:10g 3 g of saturated fat Cholesterol:281mg Sodium:324mg Potassium:109mg Fiber:1g Sugar:2g 420 International Units of Vitamin A Calcium:47mg Iron:1mg Keyword Deviled Egg Ribbon Sandwiches, how to prepare Deviled Egg Ribbon Sandwiches, and other related information. Make use of our free printable meal planner to plan your meals, keep track of your grocery list, and much more.
Ham and Deviled Egg Breakfast Sandwiches Recipe
Breakfast Sandwiches Made with Ham and Deviled Eggs Featured image courtesy of Christina Holmes
Recipe Summary test
30 minutes in total Yield:4 Advertisement
- 4 cups mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon hot sauce, 3/4 teaspoon hot paprika, 8 big eggs. 1/4 cup finely chopped dill pickles plus 1 1/2 teaspoons brine from the jar
- 1/4 cup finely chopped dill pickles 1 tablespoon thinly sliced scallion
- Kosher salt
- Freshly ground black pepper
- 1 cup torn frisée, light green sections only
- 1 tablespoon thinly sliced scallion
- 1 tablespoon Kosher salt
- 1 tablespoon freshly ground black pepper 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons salt
- Four 1-ounce slices of country ham cooked in the oven
- Split and gently toasted English muffins (four total)
- Step 1: Fill a pot halfway with water and bring it to a boil over medium heat. Simmer for 8 minutes on a fairly high heat setting. Drain and chill the eggs under cold running water for a few minutes. Remove the shells from the eggs and finely chop them. Advertisement
- Step 2: In a large mixing bowl, whisk together the mayonnaise, mustard, spicy sauce, paprika, and 1 tablespoon of the pickle brine until well combined. Season with salt and pepper after folding in the chopped eggs and pickles
- Step 3
- In a medium-sized mixing bowl, combine the frisée with the remaining 1/2 tablespoon of pickle brine and toss to combine. Season the frisée with a pinch of salt and freshly ground pepper
- Step 4: Preheat a big cast-iron pan over medium heat. Fry the ham slices, flipping them once, until they are lightly browned, about 2 minutes total cooking time. Place the ham slices on the bottoms of the muffins and top with the egg salad and frisée, if desired. Close the sandwiches and place them on a plate
The egg salad should be chilled overnight before serving.
Deviled Egg Salad
The iconic flavor of deviled eggs has been transformed into a convenient salad. This delectable Deviled Egg Salad is created using easy to peel hard boiled eggs and is sure to please. I would refrain from creating hard boiled eggs (and, consequently, deviled eggs) until I discovered a simple way for peeling eggs. I’d always end up ruining the whites since the peel would adhere to at least half of the eggs so much, it was inevitable. You may discover the basic techniques to making your egg shells smoothly peel off, every time, no matter how old your eggs are by visiting this link: click here.
It’s one of my favorite items to have on hand in the fridge for a fast lunch on the go.
Ingredients needed for Deviled Egg Salad
- A few ingredients: large eggs, white vinegar, mayonnaise, yellow mustard, sugar, ground paprika, salt, and pepper.
How to make this Egg Salad Recipe
Hard boil the eggs, preferably using my easy peel eggs method, to make them easier to peel. Once the eggs have cooled, peel them and cut them finely. To make the dressing, whisk together the ingredients (mayonnaise, mustard, white vinegar, paprika, sugar, salt, and pepper) in a large mixing bowl. Pour the dressing over the cooked and chopped eggs and toss to combine. Combine until everything is well-combined. Sandwiches, lettuce wraps, or crackers may all be made using this recipe!
- Use a kitchen timer to keep track of how long it takes to cook your eggs for 14 minutes. The greatest egg slicer on the market
- Add some finely chopped onion or fresh herbs to your egg salad to make it more interesting.
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Deviled Egg Salad
The iconic flavor of deviled eggs has been transformed into a convenient salad.
This Deviled Egg Salad is excellent and can be made using hard boiled eggs that are simple to peel. Preparation time: 5 minutes Preparation time: 5 minutes
- 8 big hard boiled eggs, 1/4 cup mayonnaise, 1 tablespoon yellow mustard, 2 tablespoons white vinegar, 2 tablespoons sugar, 3/4 teaspoon salt, 1/2 teaspoon paprika, 1/4 teaspoon black pepper
- Hard cooked eggs should be chopped and placed in a large mixing dish. Combine the mayonnaise, mustard, vinegar, sugar, salt, paprika, and pepper in a large mixing bowl until smooth. Pour the dressing over the chopped eggs and gently whisk until everything is thoroughly blended. When stored in an airtight container in the refrigerator, egg salad will last for up to three days.
What to serve with Deviled Egg Salad
- Sandwiches with Split Pea Soup and Air Fryer Asparagus, Homemade Potato Chips, Orange Salad, and Chocolate Chip Cookies