Rachael Ray's Deviled Egg Salad on Pumpernickel
photo by Sharon123
- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 8 large eggs
- 4.92 ml paprika
- 4.92 ml chili powder
- 4.92 ml Worcestershire sauce
- 14.79 ml hot sauce (tabasco)
- 29.58 ml prepared yellow mustard
- 44.37 ml mayonnaise or 44.37 ml ranch dressing
- 59.14 ml onion (white, grated or minced)
- 1 celery rib (small, from the heart with greens and finely chopped)
- 29.58 ml chives, finely chopped
- 44.37 ml green salad olives and pimientos, drained and finely chopped
- salt
- black pepper
- 8 slice pumpernickel bread
- 4 lettuce leaves
directions
- Place eggs in a pot and cover with water.
- Bring water to a boil.
- Cover the pot and turn off the heat. Let eggs stand 10 minutes.
- Drain, then shake the eggs around in pot to crack the shells.
- Run eggs under cold water to peel and cool.
- In a medium bowl, combine paprika, chili powder, worcestershire sauce, hot sauce, mustard, mayonnaise, onion w/juice, celery, chives, and olives.
- Coarsely chop eggs and add them to a bowl.
- Mix egg salad and season with salt and pepper.
- Lightly toast bread and make sandwiches with mounds of deviled egg salad and lettuce.
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Reviews
RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.