Simply Recipes / Elise Bauer
Remember summers as a kid?
When I was young, summers seemed to stretch on forever.
How did our parents put up with us?
Simply Recipes / Elise Bauer
Oh yeah, they didn’t, they pretty much ignored us most of the time.
At least during the summer.
So, what does this flood of memories have to do with deviled egg salad?
Simply Recipes / Elise Bauer
Other than summer is a perfect time for an egg salad, right?
It’s an excellent dish to bring to a summer or end-of-summer potluck.
Just double-check to leave it out no more than 2 hours, after which it should be refrigerated.
Serve it over a few pieces of butter lettuce, or spread on a slice of bread or toast.
The salad will keep for 3 to 5 days in the fridge.
Fill a saucepan with 1 inch of water and insert a steamer basket.
Set your timer for 15 minutes.
Remove eggs and set in an ice water bath to cool.
Peel and chop the eggs coarsely and put them into a large bowl.
Add the green onion, celery, and red bell pepper.
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.
The salad will keep for 3 to 5 days in the fridge.
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