Mark's Deviled Egg Salad Sandwiches

Description

Egg salad with a little bit of a kick. Makes 6 sandwiches.

Ingredients

12 Eggs

2 heaping tbl Mayo
2 tbl Sweet Pickle Relish
1 tbl Grated Parmesan Cheese
2 tsp Dijon Mustard
1 tsp Paprika
1/4 tsp Garlic Powder
1/4 tsp Red Chili Flakes
Salt and Pepper

Wheat Bread

Hard-Boiling the Eggs

1. Place eggs in a saucepan of cold water. Make sure there is at least an inch of cold water above the eggs. Add a tablespoon of salt and cover the saucepan.
2. Place the saucepan over medium-high heat, and bring to a boil.
3. Once the water is at a rolling boil, remove from heat. Leave eggs in the hot water for another 10 minutes.
4. Prepare a bowl of ice water, and move the eggs from the hot water immediately into the cold ice water.
5. Let eggs sit in the ice water for at least 5 minutes.
6. Crack and peel the eggs, and chop/dice the eggs on a cutting board. Put the chopped eggs into a large mixing bowl.

Preparing the Egg Salad Sandwiches

1. Add the Mayo, Dijon Mustard, Paprika, Sweet Pickle Relish, Garlic Powder, Red Chili Flakes, Parmesan Cheese, and just a pinch of salt and pepper into the mixing bowl with the eggs.
2. Combine all ingredients. The egg whites should retain their shape and consistency, and the egg yolks should combine nicely with all the ingredients to a creamy consistency, which will bind the salad together.
3. Toast the wheat bread, and scoop a generous heap of the egg salad onto the bread to make a delicious sandwich. Serve with a pickle spear, apple slices, and kettle barbeque chips.