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

1. 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.
2. Chop the eggs coarsely and put them into a large bowl. Add the green onion, celery, and red bell pepper.
3. 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.
4. 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)