Okay let’s be real here. What’s one of the best party foods? You know, that go to thing that never misses the mark. That one you always watched your mom make. That one where you when you see them you thinks “oh, yes!” & pop it in your mouth? (that’s what she said).
Deviled eggs. They are classic, easy, & oh so good. But don’t worry, I’m not thinking about re-inventing the wheel, I’m just thinking of putting a little spit-shine on it.
So I present to you a little mini deviled egg salad on rye. Er, I present to you a bunch of them. Because let’s be honest, you can’t eat just one. & what I mean by that is I had a really hard time cutting myself off. So you should probably put a little warning label next to them . Just saying.
What You Need
- 1 dozen eggs
- 1/2 cup mayo
- 1 1/2 teaspoons yellow mustard
- 1 1/2 teaspoons dijon mustard
- 1/2 teaspoon worcestershire
- 1/4 cup chopped green onions (or chives), save some for garnishing
- Salt+Pepper to taste
- Mini rye toasts (I found these at the grocery store but you could just take regular rye & cut down smaller pieces).
What You Do
- In a saucepan, cover the eggs with cold water and bring to a rolling boil.
- Cover, remove from the heat and let stand for 15 minutes. Then drain & run under cold water until cool.
- Peel the eggs,cut lengthwise, & separate the yolks as you would for traditional deviled eggs.
- Mix yolks with mayo, buth mustards, worcestershire, green onions, & salt & pepper until smooth & creamy.
- Chop eggs whites & then combine with mixture. You may find that you need less mixture than you have so it’s not overkill with the egg whites.
- Soon on top of mini rye toasts (I found some in the grocery store, but you could easily just cut some bread down, or heck, just make a regular sammich).
- Garnish with a bit more green onions & paprika.
- Serve immediately or cover & refigerate.
Tip: When the eggs are finished, immediately drain them and gently shake the pan to lightly crack the shells. Fill the pan with cold water and shake lightly to loosen the eggshells. This makes it SO much easier to peel. Which, if you’re like me, is SERIOUSLY frustrating.
