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Deviled Egg Salad

Originally aired

INGREDIENTS
  • 1 dozen large, hard-boiled eggs, roughly chopped
  • 2 tablespoons grated onion
  • 1 clove garlic, pasted or grated
  • 2 tablespoons pickle relish, such as Heinz
  • About 1 teaspoon Worcestershire sauce
  • 1 tablespoon mustard, yellow or Dijon
  • 2 teaspoons to 1 tablespoon hot sauce
  • Salt and pepper
  • 1 teaspoon paprika
  • 3 to 4 tablespoons mayonnaise
  • Possible toppings:
  • Chopped bacon
  • Crispy fried prosciutto
  • Chopped green olives
PREPARATION

Place eggs into a large bowl. Grate onion directly over the bowl to catch the onion juice and add garlic, relish, Worcestershire, mustard, hot sauce, salt, pepper, paprika and mayo just a few tablespoons to start. Mash to desired consistency.

Serve on a few slices of toast and garnish with toppings of your choice.

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