Rachael Ray's Deviled Egg Salad on Pumpernickel

Recipe by AmyZoe
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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