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

Pastrami and Swiss on Rye Deviled Eggs

Pastrami and Swiss on Rye Deviled Eggs

grocery Prep: 10min
timer Cook: 10min
restaurant 24 servings

Ingredients

12 large eggs, hard cooked and cut in half lengthwise. You can find our favorite method here!
5 tablespoons mayonnaise
1 tablespoon mustard
1 teaspoon cider vinegar
Salt and pepper
½ cup finely chopped pastrami, plus a little extra for the garnish
2-3 slices of Guggisberg cheese, cut into 1/4 inch wedges or squares
24 slices of a rye cocktail bread, such as Pepperidge Farm

Directions

  • 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.