Devilishly good devilled egg sandwiches

Despite its humble appearance, the devilled egg is quite the world traveller — it can be found in some form or another all over Europe and the United States. And now you can incorporate it into your next cocktail event with this delightful devilled egg sandwich recipe.

Before it graced 1950s apartments or the tables of 1980s gatherings, the devilled egg was enjoyed in 19th century France, Sweden and England and even snacked on by the ancient Romans. It’s no wonder that after all this time it has lost some of its pizzazz. If you’d like to include the well-travelled dish in your next cocktail party but avoid its outdated shape, here is an excellent way to do so.

Devilled egg sandwiches

Ingredients:

• 3 eggs, hard boiled
• 1/2 cup onions, diced
• 1/2 cup celery, diced
• 1/4 cup red chili, sliced
• 3 tablespoons Dijon mustard
• 1/3 cup mayonnaise
• Tabasco (optional)
• Paprika
• Salt and pepper, to taste
• White sandwich bread
• Butter, room temperature

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Directions:

1. Peel and then dice the eggs.
2. In a bowl, combine the onion, celery, red pepper and eggs.
3. In a separate bowl, mix the mayonnaise, Dijon mustard and Tabasco (if you’re using it).
4. Stir the wet and dry ingredients together, and season them with salt and pepper.
5. Butter the bread, then spoon the devilled egg mixture onto half the pieces, spreading it evenly from edge to edge. Finish off by sprinkling them with paprika.
6. Place the buttered bread slices over the slices with the devilled egg mixture, press lightly together, and then cut the crusts off and slice into four even triangles.
7. Place your devilled egg sandwiches before your cocktail party guests, and wait for the compliments to roll in.

Getting cultural

While it may go by the name œuf mimosa in France or kaszinótojás in Hungary, it’s still the same dish. So if you’d like to mix it up and get a little bit cultural, replace the spring onion and celery with parsley for the French version; add sour cream to make Hungary’s take; replace the vegetables with anchovies, cheese and capers to do it German style; or add a spot of wasabi and rice to create your own modern twist.

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