Ingredients
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8 large eggs
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1 teaspoon paprika
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1 teaspoon chili powder
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1 teaspoon Worcestershire sauce
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1 tablespoon hot sauce (tabasco)
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2 tablespoons prepared yellow mustard
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3 tablespoons mayonnaise or 3 tablespoons ranch dressing
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1/4 cup onion (white, grated or minced)
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2 tablespoons chives, finely chopped
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3 tablespoons green salad olives and pimientos, drained and finely chopped
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salt
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black pepper
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8 slices pumpernickel bread
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4 lettuce leaves
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1 celery rib (small, from the heart with greens and finely chopped)
Instructions
- 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.