Pumpernickel Salad Recipes

Steps:

• Place eggs in a pot and cover with water.
• Bring water to a boil.
• Cover the pot and turn off the heat. Let eggs stand 10 minutes.
• Drain, then shake the eggs around in pot to crack the shells.
• Run eggs under cold water to peel and cool.
• In a medium bowl, combine paprika, chili powder, worcestershire sauce, hot sauce, mustard, mayonnaise, onion w/juice, celery, chives, and olives.
• Coarsely chop eggs and add them to a bowl.
• Mix egg salad and season with salt and pepper.
• Lightly toast bread and make sandwiches with mounds of deviled egg salad and lettuce.

Steps:

• In a medium bowl, blend dry vegetable soup mix, sour cream and spinach.
• Remove top and insides of the pumpernickel loaf, creating a bread bowl. Reserve removed bread.
• Spoon the dry vegetable soup mix, sour cream and spinach mixture into the pumpernickel bread bowl. Serve with removed bread pieces for dipping.