Rachael Ray's Deviled Egg Salad on Pumpernickel

Total Time
25mins
Prep 15 mins
Cook 10 mins

This is not your Mom's egg salad recipe. It's a whole lot better--spicy but creamy. I found this recipe in Rachael Ray's Cooking 'Round the Clock, 30 Minute Meals. Tasty stuff!

Ingredients Nutrition

Directions

  1. Place eggs in a pot and cover with water.
  2. Bring water to a boil.
  3. Cover the pot and turn off the heat. Let eggs stand 10 minutes.
  4. Drain, then shake the eggs around in pot to crack the shells.
  5. Run eggs under cold water to peel and cool.
  6. In a medium bowl, combine paprika, chili powder, worcestershire sauce, hot sauce, mustard, mayonnaise, onion w/juice, celery, chives, and olives.
  7. Coarsely chop eggs and add them to a bowl.
  8. Mix egg salad and season with salt and pepper.
  9. Lightly toast bread and make sandwiches with mounds of deviled egg salad and lettuce.
Most Helpful

5 5

We really liked this recipe. Thanks for posting!

5 5

I halved the recipe to make enough for 2 hearty sandwiches. I, too, add sweet relish (instead of celery & onion) and found it to be a little spicy. Next time, I think I'll leave out the chili powder altogether. Thanks for the posting!

5 5

I took this to a church potluck and it was enjoyed. When I first made it, it was a little spicy so I did add about a tbls. of sweet relish and a little more mayo to tone it down a bit. Thanks Amy! Made for the IRON CHEF game.