Name: Devilish Egg Salad
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
Ingredients: 12 large eggs; 1/2 cup mayonnaise; 1/4 cup dill pickle relish; 1/4 cup finely diced celery; 1/4 cup red or yellow pepper, finely diced; 1/4 cup thinly sliced scallions; 2 tablespoons Dijon mustard; 1 teaspoon red wine vinegar; 1 teaspoon Worcestershire sauce; 1/2 teaspoon smoked paprika; 1/2 teaspoon celery salt; Sriracha, as needed; Kosher salt and freshly cracked black pepper; Toast, vegetables, lettuce or radicchio, for serving; Fresh basil and cilantro, for serving

Directions

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11m Easy 98%

CLASS

Bring a large pot of water to a boil. Add the eggs, bring the temperature down to a simmer and set a timer for 12 minutes.
Combine the mayonnaise, relish, celery, peppers, scallions, mustard, vinegar, Worcestershire, vinegar, paprika and celery salt in a medium bowl. Season with sriracha to your preference and salt and pepper.
Run the eggs under cold water until cool enough to handle. Peel the eggs and place them in a large bowl. Use scissors to roughly chop them into chunks.
Add the mayonnaise mixture and season with salt and pepper. Fold in the sauce while mashing the eggs with a fork, like you would guacamole. You may want more or less sauce depending on the desired consistency.
Serve on toast, with vegetables or spooned into lettuce or radicchio cups. Top with basil and cilantro if desired.

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