Spring

Angry Egg Salad

May 13, 2013
Author Notes

My husband loves "angry eggs" on the golf course; hard boiled eggs soaked in a combo of vinegar and hot sauce for several hours. It's a healthy and tasty snack (and he says they're good luck - hmmmm) Chopping them up for egg salad adds tart and spicy flavors, to the rich egg and mayonnaise ingredients. Adjust your hot sauce to make the eggs even "angrier". —secretsofahomecook

  • Serves 4-6
Ingredients
  • 8 large eggs
  • 1 pint apple cider vinegar (2 cups)
  • 1 tablespoon hot sauce
  • 1/2 cup mayonnaise
  • 2 celery stalks, chopped
  • 1 scallion, trimmed and chopped
  • salt for seasoning, sliced bread for sandwiches
In This Recipe
Directions
  1. 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.
  2. 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.
  3. Place angry egg salad on bread for sandwiches.

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  • secretsofahomecook
    secretsofahomecook
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