Rachael Ray's Deviled Egg Salad on Pumpernickel |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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! Ingredients:
8 large eggs |
1 teaspoon paprika |
1 teaspoon chili powder |
1 teaspoon worcestershire sauce |
1 tablespoon hot sauce (tabasco) |
2 tablespoons prepared yellow mustard |
3 tablespoons mayonnaise or 3 tablespoons ranch dressing |
1/4 cup onion (white, grated or minced) |
1 celery rib (small, from the heart with greens and finely chopped) |
2 tablespoons chives, finely chopped |
3 tablespoons green salad olives and pimientos, drained and finely chopped |
salt |
black pepper |
8 slices pumpernickel bread |
4 lettuce leaves |
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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