Angry Egg Salad
Ingredients
Instructions
- Gently place eggs in a saucepan and cover with water and a lid. Over high heat, bring water to a boil, then turn heat off and let eggs rest in the water for 8 minutes. Remove and peel. Place warm eggs in a bowl with the vinegar and hot sauce. Cover and chill 2 hours and up to overnight.
- Cut the angry eggs in half and place the yolks in a medium bowl. Add the mayo and mash with a fork until smooth. DIce egg whites and add to mayo mixture along with celery and scallions. Season with salt if necessary.
- Place angry egg salad on bread for sandwiches.
Nutrition & Diet Analysis (per serving)
291
kcal
15% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).