Monday, November 8, 2010

Deviled Egg Sandwich Recipe (and Easy Hard Boiled Eggs)

It's so easy to make a deviled egg sandwich for breakfast or lunch (or serve on small toasts for a festive party hors d'oeuvre). Eggs that are perfectly cooked and a good quality whole wheat bread from the farmers market or local bakery makes for the ultimate deviled egg sandwich.

This fresh loaf of whole wheat bread is from Orwasher Bakery on the Upper East Side. Their whole wheat bread is made with New York grown whole wheat bread flour. Every bite is full of wholesome grains and delicious flavor.

Deviled Egg Sandwich
Makes one sandwich
2 hard boiled eggs
2 teaspoons low fat mayonnaise
2 teaspoons non-fat Greek yogurt
2 slices of whole wheat bread
1 stalk celery, finely diced
"Devil" spices (aka Creole spice mix), to taste

Boil eggs and let cool according to the directions below. Peel the eggs and dice them coursely using a knife or the large holes on a box grater. Gently mix the eggs with mayonnaise and yogurt being careful not to over mix the eggs or you'll get a mushy egg salad. Toast two slices of your favorite bread and put a dollop of egg salad on top of each slice. Garnish with diced celery and a generous pinch of "devil" spices (recipe below). Serve. 

Substitutions: I like the crunch and color of diced celery in egg and tuna salad over using relish or diced pickles. Other options that go nicely with the "devil spice" include diced cucumbers, minced herbs such as parsley or basil or if you like pickles, your favorite brand.

How to make easy hard boiled eggs
Here's a fool proof recipe for making hard boiled eggs with a shell that doesn't crack and peels away easily keeping the white from breaking apart. (For perfect soft boiled eggs, shorten the time off the heat from 15 minutes to 3 minutes).

Start with eggs that are at least a week old. Place eggs in a single layer on the bottom of a heavy pot and cover with COLD water at least an inch above the top of the eggs. Heat over a medium flame just UNTIL the water boils. Turn off the heat and leave on the stove covered for 15 minutes. Carefully move the eggs to a cold bath (the water may still be hot). Use hard boiled eggs immediately or refrigerator.

"Devil" spice for deviled eggs (Creole spice mix)
I keep a jar of this spice mix available and use it a few times a week to spice up eggs, sprinkle on a salad, cook fish or mix with tomato juice. Of course, I use it generously in my red beans and rice and gumbo recipes.

Here are the ratios of spice. For making a small batch of spice blend use 1/8 teaspoon measure in the follow ratios. For large quantities, which is what I make, measure using a tablespoon or quarter cups.

5 parts paprika
4 parts salt
4 parts garlic powder
2 parts ground black pepper
2 parts onion powder
2 parts cayenne pepper
2 parts dried oregano
2 parts dried thyme

Store in a glass jar and, as with all spices, keep in a cool, dry and dark cabinet. 

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