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
• 2 tablespoons Dijon mustard
• 1/3 cup mayonnaise
• 1 tablespoon cider, white wine or sherry vinegar
• 1/4 teaspoon Tabasco or other hot sauce
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt, more to taste

Directions

1. To hard boil the eggs, steaming is the simplest route if you want shells that come off easily. Pour 1 inch of water into a saucepan and add a steamer basket. If there’s no basket around, you can still use the saucepan as is.
2. Bring the water to a boil, then carefully add the eggs to the steamer basket or place them right in the saucepan. Put the lid on the pot and set a timer for 15 minutes. Transfer the eggs to icy cold water and let them cool. You can also pressure cook them.
3. Peel and roughly chop the eggs, then add them to a large bowl. Stir in the green onion, celery, and red bell pepper.
4. In a small bowl, whisk together the mayonnaise, mustard, vinegar, and Tabasco. Fold that dressing gently into the eggs and vegetables. Add the paprika, salt, and black pepper, then taste and adjust the seasoning as needed.
5. Serve chilled.