Deviled Egg Salad Bites
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Deviled Egg Salad Bites

Ingredients

  • 12 hard-boiled eggs, peeled

  • 1 clove garlic, grated

  • 3 tablespoons grated onion, white or yellow

  • Salt and pepper

  • 3 tablespoons Vegenaise

  • 2 teaspoons Worcestershire

  • 1 teaspoon paprika

  • 3 tablespoons pickle relish

  • 3 tablespoons fresh dill, finely chopped

  • 2 tablespoons yellow mustard

  • 1 tablespoon hot sauce of choice (Rach likes Frank's RedHot)

  • 2 cups chopped or thinly shredded iceberg lettuce

  • ½ cup celery greens or micro-celery

  • 8 slices white bread, crusts trimmed and toasted

  • 16 bread and butter sliced pickles

  • Fancy toothpicks

Preparation

Serves: 16

Chop eggs and add to bowl. Add garlic, onion, salt, pepper, Vegenaise, Worcestershire, paprika, relish, dill, mustard and hot sauce and mix together. Combine lettuce and celery greens, then on each slice of bread, arrange 4 pickles, lettuce and egg salad. Secure with toothpicks and cut each into 2 mini sandwiches, 2 slider-bites. 

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