Raquels Slimmed Down Egg Salad Recipes

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RACHAEL RAY'S DEVILED EGG SALAD ON PUMPERNICKEL



Rachael Ray's Deviled Egg Salad on Pumpernickel image

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

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

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

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