Soups, Salads & Sauces
6 ea Eggs, hard-boiled, cooled and peeled
1/2 ea Fennel bulb, trimmed and finely chopped
1 ea Red onion, small, finely chopped
1/2 cup Mayonnaise
1 Tbs Dijon mustard
1 splash Hot sauce, to taste
1 tsp Lemon zest, to taste
1 tsp Lemon juice, to taste
1/2 tsp Salt, to taste
1/2 tsp Black pepper, to taste
1 pinch Smoked paprika
Adapted from 'Off the Beaten Aisle', Denver Post, 8/22/12.
In a medium bowl, whisk together the mayonnaise, mustard, hot sauce and lemon zest and juice.
Mix in the red onion and fennel.
Coarsely chop the eggs, then gently stir them in. The eggs should be thoroughly mixed, but not mashed.
Mix in salt and papper to taste and add hot sauce if necessary.
When serving, sprinkle with smoked paprika.