Deviled Egg Salad
- 12 eggs, hard boiled and peeled
- 1/4 cup chopped green onion
- 1/2 cup chopped celery
- 1/2 cup chopped red bell pepper
- 3 tablespoons Dijon mustard
- 1/3 cup mayonnaise
- 1 tablespoon cider, white wine or 1 tablespoon sherry wine vinegar
- 3 drops Tabasco sauce or 3 drops hot sauce
- 1/4 teaspoon paprika
- salt, to taste
- pepper, to taste
- To hard boil eggs, place them in saucepan and cover them with at least an inch of water. Bring to a boil, then remove from heat, cover, and let sit for 10 to 12 minutes.
- Chop the eggs coarsely and put them into a large bowl. Add the green onion, celery, and red bell pepper.
- In a small bowl, mix together mayonnaise, mustard, vinegar, and tabasco. Gently stir in the mayonnaise dressing into the bowl with the eggs and vegetables.
- Add paprika and salt and pepper to taste.
eggs, green onion, celery, red bell pepper, mustard, mayonnaise, cider, tabasco sauce, paprika, salt, pepper
Taken from www.food.com/recipe/deviled-egg-salad-528185 (may not work)