Ingredients
Scale
- 12 large eggs
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar (or white wine vinegar)
- ¾ teaspoon paprika (smoked paprika optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½–1 teaspoon hot sauce (e.g., Tabasco or Sriracha, adjust to taste)
- 1 cup finely diced celery
- ⅓ cup finely chopped green onion
- For garnish: sliced green onion and paprika
Instructions
- Boil and chill the eggs in water, then transfer to an ice bath after 10-12 minutes.
- Peel and chop the eggs, placing them in a mixing bowl.
- Whisk together mayonnaise, Dijon mustard, vinegar, salt, pepper, paprika, and hot sauce in a separate bowl.
- Combine the chopped eggs, celery, and green onions, then mix in the mayo mixture.
- Chill the salad for at least one hour before serving and garnish with green onions and paprika.
Notes
Use slightly older eggs for easier peeling.
Adjust hot sauce to your taste.
Chill for best flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 1
- Sodium: 500
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 1
- Protein: 12
- Cholesterol: 370