Meatless Friday: Deviled Egg Salad Sandwiches

Try a meatless recipe from the new cookbook, The Heirloomed Kitchen, and download a printable recipe card!

How much fun is a new cookbook? I read them like novels, and The Heirloomed Kitchen: Made-from-Scratch Recipes to Gather Around for Generations by Ashley Schoenith, with photography by Heidi Harris, was no exception. This cookbook is definitely a social-media-driven project; the photos and recipes are clearly curated with a particular vibe in mind (beyond “delicious homemade food”). While the pictures are beautiful, a filter is used on all of them that washes out or desaturates the color, which makes many of the foods look less appetizing than they likely would on your own table at home. I did love that the author recommends interviewing elder family members and friends and getting them to teach how to make their favorite recipes. That’s a wonderful practice that will help preserve those traditional family dishes!

There’s definitely a focus on Southern recipes here: okra, grits, boiled peanuts, and sausage gravy all make an appearance. I’m looking forward to trying the shrimp scampi, cast-iron sauteed brussels sprouts, parker house rolls, and baked salmon with sriracha soy sauce, to name a few. And the deviled egg salad sandwich sounded interesting, too! The publisher kindly agreed to share that recipe with Catholic Mom readers.

Deviled Egg Salad Sandwich with Radishes

Makes 6 servings

6 hard-boiled eggs, peeled and patted dry
2 tablespoons Homemade Mayo (page 205) or mayonnaise of choice
1 tablespoon sweet pickle relish
1⁄4 teaspoon dry mustard 
1⁄4 teaspoon apple-cider vinegar
Kosher salt and freshly ground 
black pepper, to taste 
8 slices whole wheat bread
4 radishes, thinly sliced
1 bundle flat-leaf Italian parsley or watercress, roughly chopped

Roughly chop the hard-boiled eggs to a chunky consistency, still bite-size but large enough chunks to ensure the egg salad doesn’t turn into a mushy blob.

In a large bowl, combine the mayonnaise, pickle relish, dry mustard, vinegar, salt, and pepper. Stir to combine; gently fold in the chopped eggs. 

Divide the egg salad mixture among 4 slices of bread. Add radish slices and parsley or watercress then top with the 
remaining 4 bread slices.

Click to tweet:
Try a meatless recipe from this new cookbook, 'The Heirloomed Kitchen.' #CatholicMom #MeatlessFriday

What recipe has been handed down for generations in your family?

Copyright 2024 Barb Szyszkiewicz
Recipe copyright Ashley Schoenith/Gibbs Smith Publishers, all rights reserved, used with permission
Images: used with permission of Gibbs Smith Publishers, all rights reserved.

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