Source: https://ohioeggs.com/recipes/pastrami-and-swiss-on-rye-deviled-eggs/

Pastrami and Swiss on Rye Deviled Eggs

grocery Prep: 10min

timer Cook: 10min

restaurant 12 servings

6 large eggs, hard cooked and cut in half lengthwise. You can find our favorite method here!

2 1/2 tablespoons mayonnaise

1/2 tablespoon mustard

1/2 teaspoon cider vinegar

Salt and pepper

1/4 cup finely chopped pastrami, plus a little extra for the garnish

1-2 slices of Guggisberg cheese, cut into 1/4 inch wedges or squares

12 slices of a rye cocktail bread, such as Pepperidge Farm

Separate the yolks from the whites and put the yolks in a small bowl. Mash the yolks with a fork or pastry cutter until there are no lumps. Stir in the mayonnaise, mustard, vinegar and salt & pepper to taste. Mix well.
Stir in the pastrami. Arrange the cocktail bread on a platter and place one egg white on each slice.
Dollop the whites with the filling. Garnish eggs with a few pieces of pastrami and a square of the cheese. Serve.

Recipe by Cindy Kirkland - National Deviled Egg Day, 2021.