We riff on the egg salad sandwich a lot around here, and this variation became a fast favorite. It’s basically all the things you love about deviled eggs in sandwich form. I tend to make them as open-faced toasts, but you can certainly smash the eggs between two slices if you like. In the recipe there’s an option to slather a layer of roasted cherry tomatoes on your bread before adding the eggs. It’s a move inspired by a version of egg salad sandwich smeared with homemade tomato jam at Bell’s in Los Alamos, Ca. It’s an incredible (but optional) flavor bonus.
Make-Ahead Details
I like to grill or toast the bread in these toasts just before assembling them, but the rest you can prep ahead of time.
- Egg component: You can prepare the deviled egg spread up to 3 days ahead of time.
- Tomatoes: If you’re using roasted cherry tomatoes under the egg spread, you can make those early as well. They keep nicely, refrigerated, for 5-6 days.
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