Deviled Egg Salad

from Rachael Ray

The eggs here are hard to make into deviled eggs. This has the taste without the hassle of those egg white cups being too thin.

serves 4-6

Ingredients:

• 1 dozen large, hard-boiled eggs, roughly chopped (16-18 India sized eggs) 
• 2 Tbsp grated onion
• 1 clove garlic, pasted or grated
• 2 tablespoons pickle relish
• about 1 tsp Worcestershire sauce
• 1 tbsp mustard, yellow or Dijon
• 2 tsp- 1 tbsp hot sauce
• salt and papper
• 1 tsp paprika
• 3-4 tbsp mayonnaise

Possible toppings: 

• chopped bacon
• crispy fried prosciutto
• chopped green olives

1. Place the eggs into a large bowl. Grate the onion directly over the bow to catch the onion juice and add the garlic, relish, Worcestershire sauce, mustard, hot sauce, salt, pepper, paprika, and mayo- just a few tablespoons to start. Mash into desired consistency. 
2. Serve on a few slices of toast and garnish with toppings of your choice.