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    You are in: Home / Recipes / Rachael Ray's Deviled Egg Salad on Pumpernickel Recipe
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    Rachael Ray's Deviled Egg Salad on Pumpernickel

    Rachael Ray's Deviled Egg Salad on Pumpernickel. Photo by Sharon123

    1/1 Photo of Rachael Ray's Deviled Egg Salad on Pumpernickel

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    AmyZoe's Note:

    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!

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    Units: US | Metric


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

    Ratings & Reviews:

    • on November 09, 2009


      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!

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    • on November 03, 2009


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Rachael Ray's Deviled Egg Salad on Pumpernickel

    Serving Size: 1 (244 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 371.7
    Calories from Fat 145
    Total Fat 16.1 g
    Saturated Fat 3.9 g
    Cholesterol 425.8 mg
    Sodium 865.4 mg
    Total Carbohydrate 37.9 g
    Dietary Fiber 5.6 g
    Sugars 3.4 g
    Protein 19.3 g

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