Rachael Rays Deviled Egg Salad On Pumpernickel Recipes

RACHAEL RAY'S DEVILED EGG SALAD ON PUMPERNICKEL

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.

RACHAEL RAY'S PUTTANESCA SALAD

Steps:

• Combine tomatoes, onions, capers, olives, anchovies, garlic and parsley in a medium bowl.
• Dress with a drizzle of extra-virgin olive oil, just enough to lightly coat the salad, 1 to 2 tablespoons.
• Sprinkle in basil, salt and pepper, toss again and adjust seasonings, to your taste.

CAESAR STUFFED EGGS

Steps:

• Cut the fat rounded ends off the eggs and scoop the yolks into a bowl. Stand the hard-boiled egg whites upright in the egg carton. If you prefer to serve the eggs on a platter, trim a small piece of egg off the pointed ends so they will stand upright.
• Break the egg yolks up a little bit using a fork. Grate the garlic directly over the bowl, then add the anchovy paste, Parmigiano, mayo, Worcestershire, lemon juice, pepper and half the finely chopped lettuce. Mash until smooth and check the seasonings.
• Fill the egg whites, overstuffing them a little. Garnish with the remaining finely chopped lettuce.

DEVILED POTATO AND EGG SALAD

Steps:

• In a medium pot, add the eggs and cover with water. Bring to a full boil over medium heat, then cover the pot and turn off the heat. Let the eggs stand 10 minutes. Rinse under cold water, then roll and crack the shells. Put the eggs into cold water a few minutes to loosen the shells. Peel and chop the eggs and put them into a small bowl.
• Add the potatoes to a large pot and cover with water. Bring the potatoes to a boil over medium heat and salt the water. Cook until tender, about 12 to 15 minutes.
• Warm the chicken stock in small pot over low heat while the potatoes cook.
• Drain the potatoes, put them into a serving bowl and douse them with stock while very hot. Grate the onion over the potatoes. Stir in the chile pepper, celery, paprika, parsley and salt and pepper, to taste.
• In a small bowl, whisk together the vinegar, mustard, Worcestershire, hot sauce and oil.
• Add the eggs to the potato salad and pour in the dressing. Toss to combine and serve.