Rachael Ray's Deviled Egg Salad On Pumpernickel

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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 (, 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

Recipe

• 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.