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
Directions
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.
