Deviled Egg Salad Sandwiches
[ Vegetarian - By Default ] [ Gluten Free - Replace the Buns. Serve as Stuffed Peppers, As a Dip, etc.] [ Dairy Free - Replace Brie with Hummus & Replace Butter with a Nuetral Oil ]
[ Kosher - If the ingrediants you buy are kosher ]
12pk of Hawaiian Rolls (or Martin's Potato Rolls)
1 dozen Eggs
80g Soft Brie Cheese
80g Shallots (minced)
60g Poblano Pepper (minced)
60g Banana Peppers (minced)
50g Spicey Mustard
50g Kewpie Mayonnaise
40g Honey 40g Pineapple (chunks, drained)
25g Butter (unsalted)
25g Paprika (smoked)
20g MSG (or miso powder, or soy sauce)
15g Black Pepper
15g Salt (add no salt if you used soy sauce)
Preparing the Filling:
Hard boil the eggs (err on the side of slightly underdone)
Separate egg whites from yolks
Mix these ingredients until smooth (food processor or blender are an option):
Yolks, Brie, Mustard, Mayo, Honey, Pineapple, Paprika, MSG, Pepper, & Salt
Sauté the minced items in butter until the shallots are translucent.
Mash the egg whites and fold together with minced ingredients.
Combine Yolk paste & Whites mash in a storage bag and kneed to mix.
Taste & increase salt or spices to preference.
Leave filling to rest in the refrigerator overnight.
A few hours before serving:
Take the 12 roll loaf out of it's bag & slice horizontally in whole.
(flank with equal height bracers on each side to control even height of the cut)
Pipe the filling evenly across the bottom half and place the top half back on top.
( just cut the corner off the bag with the filling to use as a piping bag)
Return to packaging and refrigerate until 1 hr before serving.
To Serve:
Take out of packaging and carefully cut into 12 sandwiches with serrated knife.
Spread out on a platter.
Optional Garnish:
skewer 12 pineapple chunks & 12 poblano slices on toothpicks
Put in toaster oven on parchment paper, top rack, and broil for 5m
(the goal is to slightly brown/carmelize the pineapple chunk)
Insert the garnish skewer through each sandwich to crown with the garnish.
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