My husband claims to not be very fond of egg salad . . . but he loves deviled eggs. I, on the other hand, can’t be bothered with filling those fragile egg white shells. So this egg salad recipe is my compromise. It tastes like spicy deviled eggs (with a little added heft from minced celery), but it’s a much easier way to use up those Easter eggs. Heaven.
- 4 hard-boiled eggs, peeled and mashed
- 1/4 cup celery, minced
- 2 tablespoons red onion, minced
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1/2 teaspoon dry mustard
- 1/4 teaspoon paprika
- Sea salt and freshly ground pepper
- Dash of Tabasco to taste
Mix together all ingredients together. Serve scooped onto crackers and dusted with additional paprika, or in whole wheat pitas lined with lettuce.