Deviled Egg Sandwich | V Df S Recipe

Hard boil eggs

Place 6 large eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 10 minutes. Transfer eggs to an ice bath for 5 minutes, then peel.

Prepare yolk mixture

Halve peeled eggs lengthwise and gently remove yolks into a medium bowl. Mash yolks with a fork until crumbly. Add 3 tbs mayonnaise, 1 tsp Dijon mustard, 1 tsp apple cider vinegar, 1 tbs pickle relish, 1 tbs minced chives, 1 tsp paprika, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp hot sauce (if using). Stir until smooth but slightly chunky; taste and adjust salt or acidity.

Combine

Roughly chop the reserved egg whites and fold them into the yolk mixture to make the deviled egg salad. Refrigerate while preparing the rest of the dish to let flavors meld (10–15 minutes recommended).

Whisk together 3 tbs rice vinegar, 3 tbs water, 1 tsp sugar and 1/4 tsp salt in a small bowl until dissolved. Place 1/2 cup thinly sliced red onion and 1/2 cup thinly sliced cucumber into a jar or bowl and pour the pickling liquid over them. Let sit at room temperature for at least 10 minutes (or refrigerate for up to 2 hours) to quick-pickle while you finish other components.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbs vegetable oil and 1 tbs butter; once shimmering and hot, add the 3 cups of well-drained shredded hash browns in an even layer.

Sprinkle the hash browns with 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 3/4 tsp kosher salt and 1/4 tsp black pepper. Press down gently with a spatula and cook undisturbed for 6–8 minutes until the bottom is deeply golden and crisp.

Flip sections of the hash browns (or invert onto a plate and slide back into pan) and cook another 5–6 minutes until crisp and cooked through. Taste and adjust seasoning, then stir in 1 tbs chopped fresh parsley if using. Keep warm.

Toast 4 slices of bread in a skillet or toaster. If using a skillet, melt 2 tsp butter in the pan and toast bread slices until golden and crisp, about 1–2 minutes per side.

Spread a generous portion of the deviled egg salad onto 2 toasted bread slices (about half the mixture per sandwich). Top each with slices of ripe tomato, a few pieces of pickled red onion and cucumber, a small handful of lettuce or arugula if using, and a light sprinkle (about 1 tsp per sandwich) of everything bagel seasoning.

Close the sandwiches with the remaining toasted bread slices. Press gently, slice in half, and serve immediately alongside the seasoned hash browns.