Deviled Egg Salad
1 heaping tablespoon “light” or regular mayonnaise
1 teaspoon Dijon or brown mustard
Sriracha hot chili sauce
Onion or garlic powder
Put the 2 eggs in a small saucepan full of water over high heat. Once the water comes to a boil turn off the heat and cover the pan for 10 minutes. Drain the hot water and add cold water to cool the eggs. When the eggs are cool enough to handle take them out of their shells and chop into small pieces. Put the egg, mayo and mustard in a bowl, sprinkle a small amount of the dry spices and about eight small dots of the hot sauce (more if you like, keep tasting and adjust all spices). Stir and serve on toasted bread OR instead of chopping up the egg, use all the ingredients to make regular deviled eggs.