Deviled Egg Salad
Deviled Egg Salad
Print RecipeIngredients
- 12 Large eggs
- 1/4 cup Chopped Green onions
- 1/2 cup Chopped Red bell peppers
- 1/3 cup Mayonaise
- 2 tablespoons of Dijon mustard
- 1 tablespoon of Cider, White wine, or Sherry vinegar
- 1/4 teaspoon of Tabasco OR other Hot sauce
- 1/2 teaspoon of Paprika
- 1/2 teaspoon Freshly grounded Black pepper
- 1/4 teaspoon of Kosher Salt
Instructions
1- 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.
2- 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.
3- 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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