Deviled Egg Sandwich
Using cream cheese instead of mayonnaise makes a healthier version of classic deviled eggs. If you like, use a small amount of juice from the tomato instead of lemon juice to moisten the mashed egg mixture.
Preparation time: 10 minutes
INGREDIENTS | SERVES 2
- 3 hard-boiled eggs
- 1½ tablespoons cream cheese
- ¼ teaspoon paprika, or to taste
- 1½ teaspoons lemon juice, or as needed
- 1 tablespoon chopped red onion
- 4 slices bread
- 4 teaspoons honey mustard
- 2 lettuce leaves
- 1 medium tomato, sliced
Carefully peel the hard-boiled eggs and chop.
Place the eggs in a medium bowl and mash with the cream cheese. Stir in the paprika, lemon juice, and red onion, until everything is mixed together.
Toast the bread.
Lay two slices of toast in front of you. Spread 2 teaspoons honey mustard over one side of a slice of bread. Add a lettuce leaf and half the sliced tomato.
Spread half the deviled egg mixture over the inside of another slice of bread. Place on top of the other slice and close. Cut diagonally in half.
Repeat with the remaining two slices of bread.
Make-Ahead Hard-Boiled Eggs
Eggs can be hard-boiled ahead of time and used as needed during the week. Store the eggs in their original container in the refrigerator. The eggs will last for about seven days.