So, check out my lunch from the other day:
That's some Deviled Egg Salad on my bakery bread and a slice of homemade pickles (there were two when I ate it). It was SO yummy!
Deviled Egg Salad:
12 Eggs (check out this cool egg holder)
1/2 cup Miracle Whip
1/8 cup Yellow Mustard
2 Tablespoons Pickle Juice
2 teaspoons Garlic Powder
Sprinkle of Paperika
Hard boil the dozen eggs. Peel and cool. Once cooled, chop into small squares (about 1/8"x1/8").
In a separate bowl, blend together Garlic Powder and Pickle Juice. Add Miracle Whip and Yellow Mustard. Add cubed eggs.
I like to have it on a half whole wheat/half white bread, garnished with homemade pickles. The Hubs likes it on whole wheat or honey wheat and oat bread, garnished with homemade pickles and sliced onions.
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