Rachael Ray's Deviled Egg Salad on Pumpernickel

READY IN: 25mins
Recipe by AmyZoe

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!

Top Review by Lucky in Bayview

We really liked this recipe. Thanks for posting!

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.

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