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Yummy Deviled Egg and Swiss Cheese Sandwiches

Updated on August 17, 2013

Very Easy Deviled Egg and Swiss Cheese Sandwich Recipe

A recipe that my Grandmother used to make! I have given this recipe to others, but it something that very few knew about. Everyone loves deviled eggs, adding a slice of Swiss cheese makes it have a very different, distinct taste.

This yummy Deviled Egg and Swiss Cheese Sandwich that everyone in your home will love during the Summer months, or during other times of the year where you want to make a quick, tasty lunch! It's very simple to make and your family will love this recipe!

This website also includes videos to make deviled eggs and deviled egg sandwiches and you may even learn of the history of the deviled egg!

Creative Commons Photo Credit

Did You Know? - Deviled Egg Trivia

  1. Did you know that Deviled Eggs are also known as Eggs Mimosa?

  2. Did you know that a form of Deviled Eggs originated in Ancient Rome?

  3. Did you know that in Germany, Belgium and the Netherlands, Deviled Eggs are known as Russian Eggs?

  4. Did you know that in many church communities, Deviled Eggs are known as Dressed Eggs or Salad Eggs?

  5. Did you know that in Hungary, Deviled Eggs are made by mixing bread, milk, mayonnaise and parsley, topped with sour creme and baked in the oven?

Prep time: 10 min
Cook time: 5 min
Ready in: 15 min
Yields: Makes 3 Sandwiches

Ingredients

  • 3 Hard-boiled eggs
  • 1 Tablespoon prepared mustard
  • 1/2 Teaspoon salt
  • 1 Teaspoon Worcestershire sauce
  • 6 Slices of whole-wheat bread
  • buttered
  • 3 Wafter-thin slices Swiss cheese
  • Watercress
  • Dill pickles

Instructions

  1. Cut eggs crosswise into halves.
  2. Mash yolks and blend with mustard, salt and Worcestershire sauce, mixing well.
  3. Fill whites.
  4. Cut eggs into thin slices and arrange on 3 slices of bread.
  5. Top egg with slices of cheese and second slice of bread.
  6. Cut into halves and garnish with watercress and pickles.
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The Story of the Deviled Egg

"Deviling" an egg was an afterthought of the original deviling process.

In the 1860's, William Underwood developed a process for deviling ham. He patented this in 1870 and it is the oldest food patent in the system, #82. The ingedients still remain secret but the process was passed on to other meats including crab and many other items. The experimentation on eggs began soon after and the rest is history.

The reason they are called "deviled" is because they have an extra spicy kick in them, referring to the devil as "hot." Foods that are deviled include substances like Dijon Mustard in deviled eggs, to other deviled foods that have hot sauce or pepper (cayenne or other types) that are diced and included in the recipe.

The Original 1870 Image for Underwood Deviled Ham From the US Patent Office

Original 1870 Underwood Deviled Ham Patent Image
Original 1870 Underwood Deviled Ham Patent Image

Underwood Deviled Ham - The Original!

Underwood Deviled Ham Meat Spread, 2.25 Ounce (Pack of 48)
Underwood Deviled Ham Meat Spread, 2.25 Ounce (Pack of 48)

One of the oldest foods around, Underwood Deviled Ham has been popular for almost 150 years.

I remember going fishing with my Father, we would eat Underwood Deviled Ham sandwiches on our overnight catfishing trips. I like mine with mustard.

It is making me hungry just thinking about it.

 

Please Let Me Know What You Thought of this Website and Recipe!

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    • tvyps profile imageAUTHOR

      Teri Villars 

      5 years ago from Phoenix, Arizona

      @favored: You shouldn't need my recipe, you seem like an exceptional cook without it. Thank you for visiting!

    • favored profile image

      Fay Favored 

      5 years ago from USA

      It's lunch time and I shouldn't have come here until "after" lunch, because now I want an egg salad sandwich. I'm going to try this new recipe, but I'll have to wait until I boil some eggs.

    • masmasmous lm profile image

      masmasmous lm 

      6 years ago

      i love your website check my site

    • profile image

      miaponzo 

      6 years ago

      That is one interesting sounding recipe!!! Blessed!

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