Deviled Egg Salad

Ingredients

• 12 large eggs 
• 0.3 cup green onion chopped
• 0.5 cup celery chopped
• 0.5 cup bell pepper red chopped
• 2 tablespoons dijon mustard 
• 0.3 cup mayonnaise 
• 1 tablespoon sherry vinegar 
• 0.3 teaspoon tabasco to taste (more or less )
• 0.5 teaspoon paprika to taste (more or less )
• 0.5 teaspoon pepper black to taste (more or less )
• 0.3 teaspoon salt to taste (more )

Equipment

• bowl
• sauce pan
• pot
• kitchen timer
• steamer basket

Directions

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.)
2. 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.
3. Remove eggs and set in icy cold water to cool.
4. For more advice, see our How to Steam Hard Boiled Eggs. (You can also pressure cook them.)
5. Prep the eggs and veggies: Chop the eggs coarsely and put them into a large bowl.
6. Add the green onion, celery, and red bell pepper.
7. Make the salad: In small bowl, mix together the mayo, mustard, vinegar, and Tabasco. Gently stir the mayo dressing into the bowl with the eggs and vegetables.
8. Add the paprika and salt and black pepper. Adjust seasonings to taste.
9. Best served chilled.