Deviled Egg Salad
By Ro Morse
PADUCAH - Serves 6

1 dozen large eggs, hard boiled and peeled *
1/2 cup chopped celery
1/4 cup chopped green onions
1/4 cup chopped red bell peppers
1/4 cup chopped green bell peppers
2 tablespoons Dijon mustard
1/3 cup mayonnaise
1 tablespoon white wine vinegar
1/4 teaspoon Tabasco sauce
1/2 teaspoon paprika 
1/2 teaspoon black pepper 
1/4 teaspoon salt

* To hard boil eggs, place them in saucepan and cover with water. Bring to a boil and allow to simmer in boing water for 10 minutes. Remove from heat. Run cold water over eggs until cooled. Peel, holding the egg under the water to make the shell come off more evenly without breaking into the actual egg. 

Egg Safety Tips
Bad eggs do not always have a foul odor, so play it safe by practicing proper food safety guidelines. Before boiling, throw out any eggs that have cracks or imperfections in the shell. Cook eggs until the yolk and white are firm. If you serve a dish that contains hard-boiled eggs at a party, such as deviled eggs, place your serving platter on ice to keep the eggs cold during service. Set a timer to remind yourself to refrigerate the leftovers within two hours. If your eggs sit out longer than they should, play it safe and throw them out.

Coarsely chop the hard boiled & peeled eggs. Place in a large bowl. Add celery, green onions, red and green bell peppers. In small bowl, mix together the mayonnaise, mustard, vinegar and Tabasco. Fold the dressing mixture into the bowl with the eggs and vegetables. Add paprika, salt and black pepper. Taste and adjust seasonings to taste. Best served cold.

This recipe is shared April 15-19, 2019 on radio stations
NewsTALK 94.3 FM, AM 570 WKYX, AM 1320 and 99.5 FM WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY. ,
Check out more recipes online at:   

On the Net:

Banks Market in Paducah KY

Published 08:00 AM, Friday Apr. 17, 2020
Updated 08:38 AM, Friday Apr. 17, 2020



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