Deviled Egg Salad
Prep: 7 min. Cook: 7 min. Serves: 3
Appliance: 16-oz. chopper bowl with blade attachment
Egg salad with a twist! All the flavors of deviled eggs join the classic egg salad recipe. Eat it for breakfast, lunch, dinner or as a snack with bread or crackers.—Bob
5 hard-cooked eggs, cut in quarters
3 tablespoons mayonnaise
5 sprigs fresh parsley
2 teaspoons Dijon mustard
1/8 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon Worcestershire sauce
5 dashes hot sauce
1/2 teaspoon onion powder
1 Place eggs, mayonnaise, parsley, mustard, salt, pepper, Worcestershire sauce, hot sauce and onion powder into the Ninja 16-oz. chopper bowl with blade in position, and pulse 4 times.
2 Remove the lid and carefully scrape down the sides of the bowl with a thin rubber spatula. Replace the lid and pulse 2 more times or until well mixed. Carefully remove blade.
Tip: To prepare in the Ninja 40-oz. bowl, multiply the recipe by 2.
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