Deviled Egg Salad

Ingredients

• Vinegar

  Cider

  3 tsp or 15g

• Egg

  Whole, fresh eggs

  12 large or 600g

• Salt

  Table

  1 dash or 0.4g

• Pepper or hot sauce

  Ready-to-serve

  1 tsp or 5g

• Celery

  Raw

  ½ cup chopped or 51g

• Dijon mustard

  Grey poupon

  3 tbsp or 45g

• Pepper

  Spices, black

  1 dash or 0.1g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Mayonnaise

  Regular, with salt

  6 tbsp or 83g

• Red bell pepper

  Sweet, raw

  ½ cup, chopped or 75g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 tbsp chopped or 24g

Directions

1. Hard-boil the eggs for about 10 minutes, then transfer them to an ice bath to cool. Once cool, peel the eggs.
2. Coarsely chop the peeled eggs, green onions, celery, and red bell pepper. Combine them in a large bowl.
3. In a separate bowl, whisk together the mayonnaise, Dijon mustard, vinegar, and hot sauce to taste.
4. Gently fold the mayonnaise mixture into the bowl with the chopped eggs and vegetables. Season with paprika, salt, and black pepper to taste.
5. Chill the deviled egg salad for at least 30 minutes before serving.