DEVILED EGG SALAD SANDWICHES
I really like egg salad sandwiches. It was the first sandwich "filling" I learned how to make. I've tried many recipes, this is one of my favorites! Update -- YIKES! I completely forgot to add an ingredient! Corrected recipe to add 2 Tablespoons minced green onion.
Provided by kittycatmom
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place eggs,celery and green onion in a mixing bowl. In a small bowl, stir together mayonnaise, mustard, vinegar, salt and pepper.
- Pour mayonnaise mixture over eggs and celery and toss gently to combine.
- Place about 1/2 cup on each of four slices of bread and top with remaining four slices of bread.
- Tips: if desired, add a lettuce leaf to each sandwich. Also, for added flavor, add one jar (2 ounces) pimiento, drained or 2 tablespoons chopped, drained roasted red pepper to the egg salad; prepare as directed. Also great with a slice of cheese.
Nutrition Facts : Calories 362.8, Fat 19.1, SaturatedFat 4.7, Cholesterol 380, Sodium 632.5, Carbohydrate 29.1, Fiber 1.7, Sugar 4.4, Protein 17
DEVILED EGG POTATO SALAD
Two classics come together for a salad that combines the tangy, creamy appeal of deviled eggs with the satisfying heft of potato salad.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Time 40m
Yield Makes 5 cups
Number Of Ingredients 9
Steps:
- Cover potatoes with water by 1 inch in a medium saucepan and bring to a boil. Cook until tender, about 10 minutes; drain.
- Place eggs in a small saucepan; add water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 7 minutes. Drain, and run eggs under cold water to cool.
- Peel and halve eggs lengthwise. Remove yolks and transfer to a bowl; mash with a fork. Mix in mayonnaise, mustard, vinegar, paprika, and 2 tablespoons water; press through a sieve. Roughly chop egg whites; add to yolk mixture along with potatoes, celery, and onion. Season with salt and pepper. Toss to combine; top with more celery and onion.
DEVILED EGG SALAD
Garlic and hot pepper sauce add heat to the deviled eggs that top off this simple salad loaded with vegetables.
Provided by BHG Test Kitchen
Time 30m
Number Of Ingredients 19
Steps:
- Halve hard-cooked eggs lengthwise and place yolks in a small bowl. Set whites aside. Mash yolks with fork and stir in salad dressing, dill weed, garlic, hot pepper sauce, and salt. Stuff egg white halves with yolk mixture. Set aside.
- On a platter arrange lettuce, tomatoes, sweet pepper, bacon, and green onions. Arrange eggs on greens. Drizzle with Dill Vinaigrette. Makes 6 to 8 servings. Dill Vinaigrette
- In a screw-top jar combine oil, vinegar, dill, mustard, garlic, salt, and hot pepper sauce. Cover and shake well.
Nutrition Facts : Calories 269 kcal, Carbohydrate 8 g, Cholesterol 254 mg, Protein 11 g, SaturatedFat 4 g, Sodium 427 mg, Sugar 5 g, Fat 22 g, UnsaturatedFat 14 g
DEVILED EGG MACARONI SALAD
Macaroni salad and deviled eggs belong together: Be voted most popular at the next BBQ or potluck with this creamy mash-up.
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Put the eggs in a large pot and add enough water to cover them by 1-inch. Bring the water to a boil over medium-high heat. Let boil for 1 minute then turn off the heat, cover the eggs and let sit for 10 minutes. Drain the eggs and immediately submerge them into a bowl of ice water to stop the cooking. Let sit for 10 minutes. Peel the eggs, cut them in half and separate the whites from the yolks. Transfer the yolks to a medium bowl. Chop 12 egg halves into 1/2-inch pieces and set aside. Place the remaining 12 egg halves, cut side up, on a cutting board or plate.
- Add 1/2 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar and 1/2 teaspoon salt to the egg yolks. Mash with a fork until well combined then stir vigorously to smooth out any lumps. Reserve 1/4 cup of the mixture and transfer the rest to a large resealable plastic bag. Snip a 1/2-inch piece off 1 corner of the bag and pipe the mixture into the center of the egg whites on the cutting board. Refrigerate until ready to use.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente. Drain, transfer to a large bowl and refrigerate until chilled, about 30 minutes.
- Fold the carrots, celery, red onion, sugar, 1 tablespoon chives and remaining 3/4 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar, reserved chopped egg whites, reserved deviled egg mixture, 1 teaspoon salt and a few grinds of pepper into the pasta and mix until well combined. Transfer to a serving bowl and sprinkle half of the remaining chives and half of the paprika over top. Top the pasta with the deviled eggs. Sprinkle with remaining chives and paprika.
DEVILED EGG POTATO SALAD
This potato salad gets a delicious spin with the help of another classic.
Categories deviled eggs potato salad
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place potatoes in a medium saucepan; cover with cold salted water. Simmer until tender, 4 to 5 minutes. Drain.
- Combine mayonnaise and mustard in a bowl. Add potatoes, eggs, celery and leaves, scallions, parsley, and pimentos, and toss to combine. Season with salt and pepper. Garnish with paprika.
DEVILED EGG SALAD
Deviled egg salad is an easy way to reinvent the classic appetizer. It's transportable, shareable, and made for potlucks. Don't forget the sprinkle of paprika on top!
Provided by Elise Bauer
Categories Salad Side Dish Budget Make-ahead Quick and Easy Egg Egg Salad Hard Boiled Egg Salad
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Hard boil the eggs: The easiest way to make hard boiled eggs that are easy to peel is to steam them. Fill a saucepan with 1 inch of water and insert a steamer basket. (If you don't have a steamer basket, that's ok.) Bring the water to a boil, gently place the eggs in the steamer basket or directly in the saucepan. Cover the pot. Set your timer for 15 minutes. Remove eggs and set in icy cold water to cool.
- Prep the eggs and veggies: Chop the eggs coarsely and put them into a large bowl. Add the green onion, celery, and red bell pepper.
- Make the dressing and combine with egg mixture: In small bowl, mix together the mayo, mustard, vinegar, and Tabasco. Gently stir the mayo dressing into the bowl with the eggs and vegetables. Add the paprika and salt and black pepper. Adjust seasonings to taste. Best served chilled. The salad will keep for 3 to 5 days in the fridge.
Nutrition Facts : Calories 237 kcal, Carbohydrate 3 g, Cholesterol 377 mg, Fiber 1 g, Protein 13 g, SaturatedFat 5 g, Sodium 455 mg, Sugar 1 g, Fat 19 g, ServingSize Serves 4-6, UnsaturatedFat 0 g
DEVILED EGG MACARONI SALAD
This Deviled Egg Macaroni Salad Is an Interesting Take on the Classic Deviled Egg Appetizer Served at Gatherings and Parties. Who Doesn't ...
Provided by Lilly Mathuse
Time 15m
Yield 8
Number Of Ingredients 12
Steps:
- Follow the package directions to cook the macaroni. according to the package instructions. Drain the water and rinse with cold water and set to one side.
- Remove the shells from 8 hard boiled eggs. Chop the eggs in half and scoop out the egg yolks using a teaspoon. Place the egg yolks in a medium mixing bowl. Chop the egg whites and set aside.
- Use a fork to mash the egg yolks. Season to taste with salt and pepper. Combine 2 tablespoons of mustard and 1 cup of mayo with the mashed egg yolks. Mix well until fully combined.
- Place the cooked macaroni in a large salad bowl. Add the egg yolk mixture, the chopped egg whites, 2 chopped dill pickles, ½ a medium red onion, 2 chopped ribs of celery, ½ a cup of black olives and ½ a teaspoon of paprika. Stir until fully combined.
- Taste and adjust seasoning if required.
- Serve garnished with a sprinkle of paprika and chopped chives.
Nutrition Facts : Calories 355, Fat 15.9g, Cholesterol 194mg, Sodium 627mg, Carbohydrate 40.8g, Protein 12.2g
DEVILED EGG SALAD SPREAD
This zippy egg salad spread has all of the flavor and none of the fuss of deviled eggs.
Provided by Rhoda Boone
Categories Egg Salad Lunch Easter Spring Quick & Easy Graduation Sugar Conscious Kidney Friendly Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 9
Steps:
- Mix mayonnaise, Dijon, lemon juice, salt, pepper, and 1/4 tsp. paprika in a medium bowl. Fold in eggs and 1 Tbsp. chives and stir to combine.
- Spread on toasts, then garnish with chives and a sprinkle of paprika.
- Do Ahead
- Egg salad spread, without chives, can be made 3 days ahead. Store in an airtight container and chill. Fold in chives when ready to serve.
DEVILED EGG POTATO SALAD RECIPE
Steps:
- Place eggs in a large pot over medium-high heat and cover with water. Bring to a boil then place lid on pot and remove from heat. Let the eggs stand in the hot water for 15 minutes, then place the eggs in a bowl of cold water. Once cool, peel the eggs and set aside.
- Place cubed potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and boil for 15-20 minutes, or until tender. Drain and rinse in cold water until cool; set aside.
- Cut the eggs in half, remove the yolks and place them in a large mixing bowl.
- Coarsely chop the egg whites and set aside.
- Mash the egg yolks with a fork and add mayonnaise, mustard, relish, salt and pepper and mix until combined.
- Fold in hardboiled eggs, cooked potatoes, diced celery, and green onions and mix until incorporated.
- Sprinkle paprika on top for garnish, cover and refrigerate until serving.
Nutrition Facts : Calories 297 kcal, Carbohydrate 38 g, Protein 11 g, Fat 12 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 209 mg, Sodium 508 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
CREAMY DEVILED EGG SALAD
A friend brought this to a party and everyone loved it. She shared the recipe with me, and I was unable to find one just like it online, so thought I would share it. Garnish with favorite deviled egg toppings (such as paprika), as desired.
Provided by Michael Flagler
Categories Salad Egg Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Mix creamy salad dressing, mustard, sugar, and vinegar together with a whisk in a large bowl; add egg slices and gently stir to coat.
- Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 508.3 calories, Carbohydrate 24.5 g, Cholesterol 457.3 mg, Fat 38.5 g, Fiber 1 g, Protein 13.9 g, SaturatedFat 6.7 g, Sodium 1312 mg, Sugar 23 g
DEVILED HAM & EGG SALAD
This is the best egg salad with ham and it's so easy to make, too. Use it as filling in healthy lettuce wraps or as a veggie dip.
Provided by Holly
Categories Main Course Salad Snack
Time 10m
Number Of Ingredients 7
Steps:
- Finely chop eggs and add to a medium bowl.
- Using a food processor (or magic bullet), process ham until finely chopped. Add to a bowl.
- Process pickle until finely chopped. Add to bowl.
- Stir all ingredients together and season with salt & pepper to taste.
- Serve with celery sticks, in lettuce leaves or with low carb crackers.
Nutrition Facts : Calories 342 kcal, Carbohydrate 2 g, Protein 13 g, Fat 31 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 216 mg, Sodium 875 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
DEVILED EGG POTATO SALAD
Steps:
- Place eggs in a large pot over medium-high heat and cover with water. Bring to a boil then place lid on pot and remove from heat. Let the eggs stand in the hot water for 15 minutes, then place the eggs in a bowl of cold water. Once cool, peel the eggs and set aside.
- Place cubed potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and boil for 15-20 minutes, or until tender. Drain and rinse in cold water until cool. Set aside.
- Cut the eggs in half, remove yolks and place them in a large mixing bowl.
- Coarsely chop the egg whites and set aside.
- Smash the egg yolks with a fork and add mayonnaise, mustard, relish, salt and pepper and mix until combined.
- Fold in hard boiled eggs, cooked potatoes, diced celery, and green onions and mix until incorporated.
- Sprinkle paprika on top for garnish and refrigerate until serving.
Nutrition Facts :
BACON DEVILED EGG SALAD
Make a batch of bacon deviled egg salad to keep on hand for quick lunches during the week. Chopped eggs and crumbled bacon are covered in a creamy deviled egg sauce that has just a hint of heat.
Provided by Heather
Categories Appetizer Main Course
Time 8m
Number Of Ingredients 8
Steps:
- Slice hard boiled eggs in half lengthwise and carefully remove the yolks. Dice egg whites and add to a bowl along with bacon, celery, and chives. Set aside.
- To the bowl of a food processor add egg yolks, mayonnaise, mustard, pickle juice, and cayenne pepper. Pulse until mixture is smooth and creamy. (Alternatively, mash yolks in a bowl with a fork, then add remaining ingredients and stir until smooth.)
- Pour egg yolk mixture over salad ingredients and stir until evenly coated. Serve immediately or refrigerate until ready to serve.
Nutrition Facts : Calories 443 kcal, Carbohydrate 2 g, Protein 16 g, Fat 41 g, SaturatedFat 9 g, Cholesterol 399 mg, Sodium 554 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
DEVILED EGG SALAD
A creamy egg salad, it's easy to whip up and tastes just like your favorite party food. This deviled egg salad makes a perfect snack, appetizer or light lunch. It can be served as a sandwich on sliced bread or in lettuce wraps, or with buttery crackers for dipping.
Provided by Meaghan @ 4 Sons R Us
Categories Appetizer Dip Lunch Snack
Time 10m
Number Of Ingredients 11
Steps:
- Add the eggs to a large mixing bowl. Use a potato masher to 'smash' them into tiny pieces.
- In a separate bowl, use a spatula to toss the onion, celery, relish, Worcestershire sauce, sugar, mustard, garlic powder, salt, and pepper together until evenly combined.
- Transfer the mixture to the bowl with the smashed eggs. Use a spatula to stir, until evenly combined and the mixture's smooth. Fold in the mayo, adding more or less to texture/taste, until the mixture's reached your desired creaminess.
- Serve this salad on sandwiches, with crackers, or even in lettuce wraps. Sprinkle it with smoked paprika before serving.
Nutrition Facts : Calories 196 kcal, Carbohydrate 5 g, Protein 10 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 284 mg, Sodium 245 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
DEVILED EGGS PASTA SALAD
This is the side dish your summer BBQ has been waiting for.
Categories American Barbeque Summer eggs feed a crowd side dish Eggland's Best Cage Free Eggs Deviled Eggs Pasta Salad partnerships
Time 45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil and cook pasta according to the package for al dente. Drain, rinse under cold water and refrigerate until ready to use.
- In a large pot, place eggs in a single layer and cover with cold water. Bring to a rolling boil over medium-high heat, turn off heat, cover and allow to sit for 10 minutes. Drain eggs and transfer to a bowl of ice water to stop eggs from cooking further. Peel eggs and slice each in half lengthwise. Separate yolks and whites from 8 egg halves and place in a large bowl. Roughly chop reserved egg whites and remaining egg halves into about ½" pieces, set aside.
- In the bowl with the egg yolks, add mayo, mustard, vinegar, and sugar. Mash and mix with a fork until smooth, breaking up any lumps. Fold in chilled pasta, celery, celery leaves, fennel, fennel fronds, onions, chopped eggs and season with salt and pepper to taste. Transfer to a serving bowl and garnish with sliced scallions and sprinkle with paprika.
DEVILED EGG SALAD
Steps:
- Hard boil the eggs.
- Peel and slice into smaller pieces and add them into a large mixing bowl.
- Add the chopped celery and onion.
- In a separate bowl, add the dijon mustard, horseradish, mayonnaise, sour cream, white wine, tabasco, 1 tbsp paprika, pepper, and dill. Whisk well to combine.
- Pour into the bowl with the eggs. Stir until well combined, about 1 minute.
- Top with chives and a dash of paprika. Serve with crackers, on toast, or as is. Enjoy!
- Best when served after being chilled for at least 1 hour but totally tasty right away!
Nutrition Facts : Calories 249 kcal, Carbohydrate 4 g, Protein 12 g, Fat 20 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 338 mg, Sodium 293 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
DEVILED EGG SANDWICH RECIPE
Steps:
- Bringing water to a rolling boil, carefully place eggs into the water for 1 minute. Turn off the stovetop and allow the eggs to sit in the water for 10 minutes. See the recipe notes below for additional cooking times.
- Carefully remove the eggs, deshell, rinse and place the eggs into a bowl.
- Fry bacon and place unto a paper towel to drain off any excess oil.
- Chop bacon into small bite-size pieces.
- Using a fork mash the eggs and add all of the ingredients and combine.
- Add egg salad to your favorite type of bread or cracker.
- Enjoy!!!!
DEVILED EGG SALAD RECIPE
Macros per serving: • 245 Calories • 20g of Fat • 13g of Protein • 1g of Net Carbs
Provided by Sheree
Categories Dinner
Yield 6
Number Of Ingredients 10
Steps:
- Place the eggs in a large saucepan and cover with cold water.
- Bring the water to boil then remove from heat and let rest, covered, for 10 minutes.
- Rinse the eggs under cold water then let cool. Peel and chop the eggs when cooled.
- Whisk together the mayonnaise, mustard, cider vinegar, hot sauce, and paprika in a medium bowl.
- Toss in the chopped eggs along with the celery, red pepper, and green onion.
- Season with salt and pepper to taste then chill until ready to serve.
DEVILED EGG SALAD CLUB SANDWICH
Provided by Trisha Yearwood
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Line a rimmed baking sheet with foil and place a rack on top. Arrange the bacon on the rack in a single layer. Bake until browned and crisp, 20 to 25 minutes. Let cool, then break the bacon in half.
- Meanwhile place the eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Boil for about 30 seconds, then turn off the heat, cover the pan and let stand 20 minutes. Drain, add cold water and let stand in the cold water for 5 minutes. Drain, peel the eggs and chop.
- Combine the eggs with the mayonnaise, onion, relish, Dijon, paprika, celery, 1/2 teaspoon salt and pepper to taste in a bowl. Stir, mashing the eggs slightly, until very well combined. Season with additional salt and pepper.
- Lay out 4 slices of toast and top evenly with half of the egg salad, bacon, lettuce and tomato. Sprinkle the tomato with salt. Add another piece of toast to each and top with the remaining ingredients. Close the sandwiches with the last 4 pieces of toast. Use a sharp knife to trim the crusts from the sandwiches; cut in half diagonally.
DEVILED EGG SALAD SANDWICH
Whip up your own Deviled Egg Salad Sandwich if you love the party appetizer-version of deviled eggs.Simply make deviled eggs as you normally would, but stir them up and layer with slices of red onion and fresh lettuce. A Deviled Egg Sandwich is perfect for picnics or after-party recipes.
Provided by My Food and Family
Categories Home
Time 5m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Spoon filling from deviled egg halves into small bowl.
- Chop egg whites; stir into deviled egg filling.
- Fill toast slices with lettuce, egg salad and onions to make sandwich.
Nutrition Facts : Calories 180, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 8 g
DEVILED EGG SALAD
Enjoy the classic appetizer on a bed of lettuce, surrounded by tasty peppers, bacon, and onion. A homemade dill vinaigrette covers the whole salad with light herb flavor.
Provided by Annacia
Categories Greens
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Halve hard-cooked eggs lengthwise and place yolks in a small bowl.
- Set whites aside.
- Mash yolks with fork and stir in salad dressing, dill weed, garlic, hot pepper sauce, and salt.
- Stuff egg white halves with yolk mixture. Set aside.
- On a platter arrange lettuce, tomatoes, sweet pepper, bacon, and green onions. Arrange eggs on greens.
- Drizzle with Dill Vinaigrette.
- DILL VINAIGRETTE:.
- In a screw-top jar combine 1/3 cup olive oil or salad oil; 2 tablespoons tarragon vinegar; 1 tablespoon chopped fresh dill weed; 2 teaspoons Dijon-style mustard; 1 clove garlic, minced; 1/4 teaspoon salt; and1/4 teaspoon bottled hot pepper sauce. Cover and shake well.
Nutrition Facts : Calories 264.6, Fat 21.5, SaturatedFat 4.6, Cholesterol 257.8, Sodium 420.6, Carbohydrate 7.5, Fiber 1.8, Sugar 2.9, Protein 11.2
DEVILED EGG SALAD
This deviled egg salad takes just over 15 minutes from start to finish and combines the tried and true flavors of deviled eggs with the classic, creamy deliciousness of egg salad. It's quick, easy and a great way to use up those leftover Easter eggs! But honestly, you'll find yourself making this recipe all year round - I guarantee it!
Provided by Kylie
Categories Main Dish - Salad
Time 17m
Number Of Ingredients 10
Steps:
- Add eggs to a saucepan. Fill with water until eggs are covered by an inch.
- Bring to a boil. Cover and turn off heat. Leave pan on the burner.
- Let eggs sit in the covered pan for 12 minutes.
- Drain water from saucepan. Put saucepan in your sink and let very cold water run over the eggs for a minute or two. This should cool them enough to handle.
- Gently peel eggs and slice them in half.
- Add halved eggs to a medium sized bowl along with mayo, Dijon mustard, vinegar, paprika and a large pinch of salt and pepper.
- Use a fork to gently mash the eggs into bite size pieces, while combining everything else.
- Serve on croissant rolls and garnish with fresh chives and a pinch of paprika!
Nutrition Facts : Calories 233 calories, Sugar 0.6 g, Sodium 216.4 mg, Fat 20.6 g, SaturatedFat 4.4 g, TransFat 0.1 g, Carbohydrate 1.3 g, Fiber 0.3 g, Protein 10 g, Cholesterol 286.2 mg
DEVILED EGG SALAD
My top-secret egg salad recipe! Delicious on a sandwich, too!
Provided by Angela
Categories Salad Egg Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Stir mayonnaise, green onion, mustard, salt, garlic powder, paprika, and black pepper together in a bowl until smooth; add eggs and gently mix to coat in the mayonnaise mixture.
Nutrition Facts : Calories 145.7 calories, Carbohydrate 1.3 g, Cholesterol 215.5 mg, Fat 12.6 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 2.7 g, Sodium 216.6 mg, Sugar 0.8 g
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- Place the eggs in a saucepan with enough cold water to cover them. Bring the water to a boil and boil for 9 minutes. Drain the hot water from the pot. Run cold water over eggs for 1 minute to stop the cooking process and cool the eggs.
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- In a large pot of salted boiling water, cook pasta according to package directions. Drain and rinse with cold water.
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- Place the eggs into a large bowl. Grate the onion directly over the bowl to catch the onion juice and add the garlic, relish, Worcestershire sauce, mustard, hot sauce, salt, pepper, paprika and mayo – just a few tablespoons to start.
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