Egg Salad


12 hard boiled and peeled eggs
3 tablespoon Dijon mustard
1 tablespoon cider, white wine or sherry vinegar
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1/3 cup mayonnaise
1/4 teaspoon paprika
1/4 cup chopped green onion
Salt and black pepper to taste
A few drops of Tabasco sauce

1) Chop the eggs and put them into a large bowl. Add the green onion, celery and red bell pepper.
2) 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 paprika and salt and black pepper to taste.

Best served chilled.

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