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!
Provided by AmyZoe
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 371.8, Fat 16.1, SaturatedFat 4, Cholesterol 425.9, Sodium 865.5, Carbohydrate 37.9, Fiber 5.7, Sugar 3.4, Protein 19.4
DEVILED POTATO AND EGG SALAD
Provided by Rachael Ray : Food Network
Time 1h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium pot, add the eggs and cover with water. Bring to a full boil over medium heat, then cover the pot and turn off the heat. Let the eggs stand 10 minutes. Rinse under cold water, then roll and crack the shells. Put the eggs into cold water a few minutes to loosen the shells. Peel and chop the eggs and put them into a small bowl.
- Add the potatoes to a large pot and cover with water. Bring the potatoes to a boil over medium heat and salt the water. Cook until tender, about 12 to 15 minutes.
- Warm the chicken stock in small pot over low heat while the potatoes cook.
- Drain the potatoes, put them into a serving bowl and douse them with stock while very hot. Grate the onion over the potatoes. Stir in the chile pepper, celery, paprika, parsley and salt and pepper, to taste.
- In a small bowl, whisk together the vinegar, mustard, Worcestershire, hot sauce and oil.
- Add the eggs to the potato salad and pour in the dressing. Toss to combine and serve.
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