Deviled Egg Salad

by Rachael Ray Show Staff 3:00 AM, April 6, 2012

Aired April 6, 2012

Serves HASH(0x3cdb090)
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

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.