This egg salad has a wee twist on the classic with the addition of the capsicum which really takes this salad to a whole new level. I recommend making this ahead and refrigerating in an air-tight container for a couple of hours to let the flavours mingle.
Ingredients:
- 6 hard boiled eggs, peeled
- 1/2 cup mayonnaise (try our homemade version here)
- 2 tablespoons dijon mustard
- 1/2 cup diced celery
- 1/2 cup diced green capsicum
- 1/2 teaspoon paprika
- Chives to taste
- salt and pepper to taste
Method:
Dice the hard boiled eggs into small pieces and set aside.
In a bowl whisk together mayonnaise, mustard, paprika, salt and pepper. Add the diced celery, capsicum, eggs and mix well.
Season with chives and salt and pepper.
Transfer to an air tight container and refrigerate for 2-3 hours before serving.
Serve with crusty bread or as a side dish.