Deviled Egg Salad

Ingredients

• Vinegar

  Cider

  1 tbsp or 15g

• Egg

  Whole, fresh eggs

  12 extra large or 672g

• Salt

  Table

  1 dash or 0.4g

• 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

• Light mayonnaise

  Salad dressing, light

  ⅓ cup or 80g

• Red bell pepper

  Sweet, raw

  ½ cup, chopped or 75g

• Scallions

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

  ¼ cup, chopped or 25g

• Pepper or hot sauce

  Ready-to-serve

  1 tsp or 5g

Directions

1. Hard-boil then peel eggs. Chop green onion, celery, and red bell pepper coarsely.
2. Chop the eggs coarsely and put them into a large bowl. Add the green onion, celery, red bell pepper.
3. In small bowl, mix together the mayo, mustard, vinegar and hot sauce. Gently stir the mayo dressing into the bowl with the eggs and vegetables. Add paprika and salt and black pepper to taste.
4. Best served chilled.