Rachael Ray's Deviled Egg Salad on Pumpernickel
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!
3
People talking
INGREDIENTS
Nutrition- 8large eggs
- 1teaspoon paprika
- 1teaspoon chili powder
- 1teaspoon Worcestershire sauce
- 1tablespoon hot sauce (tabasco)
- 2tablespoons prepared yellow mustard
- 3
- 1⁄4
- 1
- 2
- 3
- 8slices pumpernickel bread
Advertisement
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.
Advertisement