Deviled Potato And Egg Salad
Serves: 4
Aurelia Collier
1 January 1970
Based on User reviews:
42
Spice
47
Sweetness
55
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
4 large
Egg1
Salt1 cup
Chicken Stock1 small
Onion (peeled)2 ribs
Celery (chopped)1 tsp
Paprika (1/3 palmful)3 tbsps
Cider Vinegar1 tbsp
Worcestershire2 tsps
Hot Sauce1 cup
Extra-Virgin Olive OilDirections:
1
In a medium pot, add the eggs and cover with water
2
Bring to a full boil over medium heat, then cover the pot and turn off the heat
3
Let the eggs stand 10 minutes
4
Rinse under cold water, then roll and crack the shells
5
Put the eggs into cold water a few minutes to loosen the shells
6
Peel and chop the eggs and put them into a small bowl
7
Add the potatoes to a large pot and cover with water
8
Bring the potatoes to a boil over medium heat and salt the water
9
Cook until tender, about 12 to 15 minutes
10
Warm the chicken stock in small pot over low heat while the potatoes cook
11
Drain the potatoes, put them into a serving bowl and douse them with stock while very hot
12
Grate the onion over the potatoes
13
Stir in the chile pepper, celery, paprika, parsley and salt and pepper, to taste
14
In a small bowl, whisk together the vinegar, mustard, Worcestershire, hot sauce and oil
15
Add the eggs to the potato salad and pour in the dressing
16
Toss to combine and serve