Deviled Egg Salad

What a dainty little finger sandwich

What a dainty little finger sandwich

Katherine made this salad and a number of other snacks for a tapas lunch the other day. Note the inclusion of mayo. Shocker, I know. It is further proof of her love for me.

Deviled Egg Salad

  • 5 hard-boiled eggs
  • 1/4 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp olive oil
  • 1/2 tsp hot sauce
  • 1 1/2 tsp lemon juice
  • 1/2 tsp horseradish sauce
  • 3 minced pepperoncinis
  • salt/pepper/paprika to taste

Cut eggs in half and dice whites. Set aside. In a medium-sized bowl, mash yolks and whisk in mayo, mustard, lemon juice, oil, hot sauce, horseradish and pepperoncinis. Stir in whites. Stir to incorporate then season with salt, pepper and paprika to taste. Serve on the bread of your choice or on fancy crackers.

 

 

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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6 Responses to Deviled Egg Salad

  1. Great looking sandwiches Greg.

  2. Karen says:

    Love the flavor combinations in the egg salad.

  3. Eva Taylor says:

    Mmmmmmm, what a cute idea to include mini sandwiches in a tapas meal! We’re heading to a tapas place next Saturday, I’m hoping to get inspired!

  4. Looks wonderful! Great with that bite of arugula as well (I see you sneaking it in everywhere… :))

  5. Bernice says:

    A great combination of flavors! I like the addition of dijon mustard – adds a lot in my opinion. 🙂

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