Sunday, October 16, 2016

Reuben Sandwich Style Deviled Eggs - Corned Beef, Sauerkraut, Swiss Cheese, Russian Dressing

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But not just any Deviled Eggs, these continue my series of "Dressed to Impress" Deviled Eggs.  These have all the flavors and ingredients of the classic Reuben Sandwich.  That is, Corned Beef, Sauerkraut, Swiss Cheese and a drizzle of Russian Dressing.

I served these at my wife's book club.  a half dozen women who gobbled up most of them and then asked for dogie bags to take the rest home.  They LOVED 'em!

There is a small tricky part.  I added the meat in the form of the thin Buddig brand meats.  Cut them in half and then rolled them.  This way I was able to bend them in half, use the bend part as a base to pipe the egg goo onto the top of the egg.  This way I had the ends of the meat sticking out from under the egg goo, like the fins on an old classic '63 Cadillac.

Dressed to impress indeed!


 OK... Here's what I did...

Reuben Sandwich Style
Deviled Eggs

  • 12 Large Eggs, Hard-Boiled and Peeled (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
  • For the Deviled Egg Goo
  • 6 TBS Mayonnaise (More or Less as needed)
  • 2 TBS Yellow Mustard
  • 1 Russian Dressing
  • Pinch each Salt and Pepper 
  • FOR THE Garnish (This time, Reuben Sandwich Essentials) -
    12 thin sliced Budig brand Meats Corned Beef, sliced in half, half moon shaped, rolled tight
  • 24 Half teaspoons Grated Swiss Cheese, chopped again, additional for garnish
  • 24 Half teaspoons of Sauerkraut, drained, additional for garnish
  • Dusting of Smoked Paprika
Cooking Directions
  1. First, FOR THE EGGS...
    Slice the eggs in half lengthwise, putting the yolks in a medium bowl and the whites on a platter.
  2. Use a fork to mash the yolks and mix in the Mayo, Mustard, Russian Dressing, Salt and Pepper..  Mix until completely smooth (I prefer to use a food processor).  Take a look at the consistency.  If the mix is too grainy, thick, add additional mayonnaise to thin the mix.  Add carefully, too much mayo and the mix is too thin to hold the shape when piped.
  3.  Taste the mix, add additional spices as you like.
  4. NEXT, to assemble the Eggs...
    Add 1/2 tsp of grated and chopped swiss cheese to the bottom of each of the egg whites.
  5. Tightly roll the corned beef slices into a tube.  Bend in half, press the wide end tightly and add to the egg.  Each egg will now have two corned beef pieces sticking out the ends... Like the fins of a '63 Cadillac.
  6. Place the yolk mixture into a piping bag with a large star tip OR into a sturdy resealable plastic bag, push into one corner, and cut off the tip to make a pastry bag. Pipe the yolk mixture into the whites, on top of the flattened Corned Beef.
  7. At the back of the egg, where the corned beef sticks out in the fin shape, push 1/2 tsp of sauerkraut gently into the back half of the egg dome.
  8. Arrange the eggs on a serving dish.  Add the garnish of the Additional sprinkles of Swiss Cheese and Sauerkraut ... you could even add a sprinkling additional smoked Paprika around the edges to add even more color..
  9. Best to serve chilled. ..and of course, ENJOY!

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