Deviled Egg Salad 

Ingredients

12 large eggs

1/4 cup chopped green onion

1/2 cup chopped celery

1/2 cup chopped red bell pepper

1/3 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon cider, white wine, or sherry vinegar

1/4 teaspoon Tabasco or other hot sauce (more or less to taste)

1/2 teaspoon paprika (more or less to taste)

1/2 teaspoon freshly ground black pepper (more or less to taste)

1/4 teaspoon kosher salt (more to taste)

Method

Hard boil the eggs:

The easiest way to make hard boiled eggs that are easy to peel is to steam them. Fill a saucepan with 1 inch of water and insert a steamer basket. (If you don't have a steamer basket, that's ok.)

Bring the water to a boil, gently place the eggs in the steamer basket or directly in the saucepan. Cover the pot. Set your timer for 15 minutes. Remove eggs and set in an ice water bath to cool.

Prep the eggs and veggies:

Peel and chop the eggs coarsely and put them into a large bowl. Add the green onion, celery, and red bell pepper.

Make the dressing and combine with egg mixture:

In a small bowl, mix together the mayo, mustard, vinegar, and Tabasco. Gently stir the mayo dressing into the bowl with the eggs and vegetables. Add the paprika and salt and black pepper. Adjust the seasonings to taste.

Best served chilled. The salad will keep for 3 to 5 days in the fridge.

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