Deviled Egg Sandwich

This sandwich is a deviled egg lover’s dream!  

Creamy, spicy, savory, and perfect for any leftover deviled eggs from the holidays. (I know leftover deviled eggs are unheard of at most holiday gatherings) The extra sharp white cheddar pairs so perfectly with the habanero jelly and then add on the creamy deviled eggs WOW! It’s a flavor punch of deliciousness.  

I recently found Kelly’s Jelly and I am obsessed with it! I cannot wait to try more of their products. They are based here in PNW Lake Oswego Oregon. I am all for supporting small businesses and especially local businesses! Highly recommend. You can find their full line on their website. Kellysjelly.com.  

Eggs- 

A basic deviled egg is great but if you want to make it extra special, give my truffle oil deviled egg recipe a try. Here is is-  Deviled Eggs with Truffle Oil

Okay, let’s get started! 

Ingredients: 

(Makes 2 sandwiches) 

• 4 slices of sourdough bread 
• Extra sharp white cheddar cheese slices (I love Tillamook) Cover most of the bread with the cheese so however many slices you need. 
• Habanero jelly  
• 8 strips of bacon 
• 8-12 deviled eggs  
• Butter  

Directions: 

Spread habanero jelly on one side of the bread (or both if you like it spicy) add the cheese to one side of the bread, deviled eggs face down, and top with bacon slices.  

Top with the other bread slice and spread on softened butter to the top of the bread. Heat in a pan or griddle over med-high heat until golden brown. ENJOY!