Deviled Egg Salad
Ingredients
- 12 large eggs
- 1/4 cup chopped green onion
- 1/2 cup celery
- 1/2 cup red bell pepper
- 1/3 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon cidervinegar
- 1/4 teaspoon hot sauce
- 1/2 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon kosher salt
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Instructions
- 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.
- Peel and 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 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.,Did you love this recipe? Let us know with a rating and review!
Source
Original recipe: View Original