Follow these steps for perfect results
Eggs
hard boiled and peeled
Green onion
chopped
Celery
chopped
Red bell pepper
chopped
Dijon mustard
Mayonnaise
Cider vinegar
Tabasco sauce
Paprika
Salt
to taste
Pepper
to taste
Place eggs in a saucepan and cover with at least an inch of water.
Bring to a boil, then remove from heat, cover, and let sit for 10 to 12 minutes.
Cool the eggs, peel them, and chop them coarsely.
Place chopped eggs in a large bowl.
Add chopped green onion, celery, and red bell pepper to the bowl.
In a small bowl, mix together mayonnaise, mustard, vinegar, and Tabasco sauce.
Gently stir the mayonnaise dressing into the bowl with the eggs and vegetables.
Add paprika, salt, and pepper to taste.
Mix well and serve chilled.
Expert advice for the best results
For a smoother salad, mash some of the egg yolks with the mayonnaise mixture.
Add a pinch of sugar to balance the acidity of the vinegar.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance.
Serve on lettuce leaves or as a sandwich filling.
Serve with crackers or toast.
Use as a filling for sandwiches or wraps.
Serve on lettuce cups for a lighter option.
Complements the creamy and tangy flavors.
Discover the story behind this recipe
Common picnic and potluck dish.
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