Devilled Egg Salad

Submitted by David McCarthy, Australia

Devilled Egg Salad draws its unique flavor from the use of cayenne pepper. This ensures a lasting after-taste and that is why I prefer this dish as a light lunch rather than a side salad. As a side salad the flavor often overpowers the main course so you have to be careful what you serve it with.

People who find cayenne a little too fierce for their taste replace it with ground black pepper. Naturally the end result isn't truly devilled.

But what the heck! You're preparing this to your own tastes so use whichever you prefer. In cooking you can never be wrong, just different.

Ingredients

6 eggs, hard boiled

1/2 teaspoon dry mustard OR 2 Tablespoons prepared mustard

1/2 teaspoon salt pepper & paprika to taste

1 Tablespoon chili sauce

cream or salad dressing to moisten

Method

Peel eggs and halve lengthways.

Carefully remove yolks, so as not to tear whites.

Put yolks in a bowl and mash with fork, making a paste.

Mix remaining ingredients with yolks and blend till quite smooth.

Lightly pile yolks back into egg whites. Chill.

Serve on lettuce with mayonnaise or your favorite dressing.

This devilled egg salad can be complimented with smoked salmon garnish.


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