Deviled Egg Salad
Is it really almost Labor Day? Whatever happened to the summer? When I was a kid, summers seemed to stretch on forever. Days were spent lollygagging along the river, trying to catch minnows, dipping in here and there to stay cool.
Summer meant pick-up games of “pickle” on the quiet street in front of our house, stealing bases, and hoping the kid with the ball would overshoot.
It seemed almost every day the ice cream truck came by, our highly trained ears could pick up the tune blocks away. If there was a pool we played “MARCO POLO” (caps for emphasis, we were loud) for hours and hours.
How did our parents put up with us? Oh yeah, they didn’t, they pretty much ignored us most the time. At least during the summer.
Sigh. So, what does this flood of memories have to do with deviled egg salad? Nothing!
Other than it’s almost Labor Day, which means all the kids are going back to school if they haven’t already. And this egg salad is an excellent dish to bring to a summer or end-of-summer pot luck. Serve it on a few pieces of butter lettuce, or on a bit of bread or toast.
- 12 eggs, hard boiled* and peeled
- 1/4 cup chopped green onion
- 1/2 cup chopped celery
- 1/2 cup chopped red bell pepper
- 3 Tbsp Dijon mustard
- 1/3 cup mayonnaise
- 1 Tbsp cider, white wine or sherry vinegar
- A few drops of Tabasco or other hot sauce
- 1/4 teaspoon paprika
- Salt and black pepper to taste
To hard boil eggs, place them in saucepan and cover them with at least an inch of water. Bring to a boil, then remove from heat, cover, and let sit for 10 to 12 minutes.
1 Chop the eggs coarsely and put them into a large bowl. Add the green onion, celery, red bell pepper.
2 In small bowl, mix together the mayo, mustard, vinegar and Tabasco. Gently stir the mayo dressing into the bowl with the eggs and vegetables. Add paprika and salt and black pepper to taste.
Best served chilled.