I hate wasting food, and sometimes, after the party is over, there are leftovers. This Deviled Egg Salad Sandwich is a tasty way to repurpose those extras!
Didn’t I just read about deviled eggs somewhere?
No, it’s not deja vu, it’s more hummus and eggs!
My main goal with cooking/meal planning/ grocery shopping is to not waste. That goes for food, dollars and time. No wasting!
And by whipped up I mean, mashed up the remaining deviled eggs with a fork and scooped it onto some toasted Ezekiel bread. Done. It was so easy I even prepared the whole thing while cradling the phone on my shoulder and chatting away to my BFF. Truth be told I took the pictures with one hand as well as we also talked our way through the photo shoot.
Call it multitasking…
It was a pretty tasty little devil (get it? deviled?), if I do say so myself and a great way to use up the leftovers. The only thing I would change would have been to put some kind of spread on the toast.
Maybe butter or Earth Balance as the toast was a bit dry.
It fit the bill for a quick lunch and with the protein power of eggs and garbanzos I was set for my busy afternoon.
I could see this served up with greens, a potato or bean salad of some kind.
Put this in one in the vault. 🙂
*Originally posted April 30, 2013. February 2, 2019*
Deviled Egg Salad Sandwich
- 4 deviled eggs halves
- bread for toasting
- Mash up deviled eggs with a fork.
- Scoop onto toasted bread and add lettuce or sprouts.