Eggcellent Egg Salad

This is an adaptation of Emeril Lagasse's egg salad - a little spicier and creamier. Plus keep reading for a hint for chopping eggs...





Ingredients:

12 hard boiled eggs
1/2 tsp. salt
1 tsp. Hot Hungarian Paprika
1/4 c. chopped green onion
1 tsp. dry mustard
1/4 c. minced shallot
1/4 c. minced celery
1 c. mayonnaise



Directions:
Chop eggs and place in mixing bowl. Combine remaining ingredients, mixing well. Refrigerate egg salad for at least 2 hours to let flavors combine. May be kept up to 4 days in the refrigerator.  Use 1/4 to 1/2 c. per sandwich. Makes 6 sandwiches.


Tip for chopping eggs:

Use an egg slicer and a pastry blender. Slice eggs the normal direction with the egg slicer, then rotate 90 degrees and slice again. Place eggs in bowl and finish chopping with a pastry blender. It give your egg salad a nice, even texture.