Egg Salad


3 tablespoons
3 tablespoons
prepared Dijon-style mustard
2 tablespoons
olive oil
1⁄2 cup
chopped fresh chives
1 cup
minced red onion
1 teaspoon
paprika (add more to taste)
salt and pepper (to taste)


Place the eggs in a large pot with cold water, enough to cover them by one inch. Heat the pot on high heat until the water starts to boil. Once boiling, turn off the heat, place a cover on the pot, and let the eggs sit in the hot water for 12 mins.

Remove the cooked eggs from the pot with tongs, one by one, and place in a colander. Rinse the eggs with cold water. Peel the eggs and place into a large bowl. Mash the hard-boiled eggs with a fork until desired chunkiness.

In a separate bowl mix mayonnaise, mustard and oil and blend with remaining ingredients. Blend dressing with the eggs.   (Recipeā™¦391)