Blush Egg Salad

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• Blush Egg Salad

• 1 dozen hard boiled eggs
• Hard boil one dozen eggs. Peel shells from the eggs and place peeled eggs in a large bowl. Mash the eggs with a potato masher or fork until they are broken down into medium chunks.
• ½ cup mayonnaise (homemade if possible)
• Add mayonnaise to eggs and stir to combine.
• 1 stalk of celery, finely diced
• 1 tablespoon blush wine vinaigrette dressing
• 1 tablespoon Dijon mustard
• ½ tablespoon lime juice
• ½ tablespoon finely minced parsley
• 1/8 teaspoon salt, or to taste
• 1/8 teaspoon paprika, or to taste
• Dash pepper, or to taste
• Add diced celery, blush wine vinaigrette dressing, mustard, parsley, lime juice, salt, pepper, and paprika to bowl. Mix well.
• Serve immediately on a bun or bread. Tightly covered leftovers will keep for 3 to 5 days.

• 1 dozen hard boiled eggs
• ½ cup mayonnaise (homemade if possible)
• 1 stalk of celery, finely diced
• 1 tablespoon blush wine vinaigrette dressing
• 1 tablespoon Dijon mustard
• ½ tablespoon lime juice
• ½ tablespoon finely minced parsley
• 1/8 teaspoon salt, or to taste
• 1/8 teaspoon paprika, or to taste
• Dash pepper, or to taste

1. Hard boil one dozen eggs. Peel shells from the eggs and place peeled eggs in a large bowl. Mash the eggs with a potato masher or fork until they are broken down into medium chunks.
2. Add mayonnaise to eggs and stir to combine.
3. Add diced celery, blush wine vinaigrette dressing, mustard, parsley, lime juice, salt, pepper, and paprika to bowl. Mix well.
4. Serve immediately on a bun or bread. Tightly covered leftovers will keep for 3 to 5 days.