Served at the 2026 Farmers’ Table Wine Trail, G. Husmann Wine Company
Ingredients:
12 large eggs
1/4 cup chopped green onion
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1/3 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon cider, white wine, or sherry vinegar
1/4 teaspoon Tabasco or other hot sauce (more or less to taste)
1/2 teaspoon paprika (more or less to taste)
1/2 teaspoon freshly ground black pepper (more or less to taste)
1/4 teaspoon kosher salt (more to taste)
Directions:
Hard boil the eggs
Prep the eggs and veggies:
Peel and chop the eggs coarsely and put them into a large bowl. Add the green onion, celery, and red bell pepper.
Make the dressing and combine with egg mixture:
In a small bowl, mix together the mayo, mustard, vinegar, and Tabasco. Gently stir the mayo dressing into the bowl with the eggs and vegetables. Add the paprika and salt and black pepper. Adjust the seasonings to taste.
Best served chilled. The salad will keep for 3 to 5 days in the fridge.
Yield: 4-6 servings
Serve with G. Husmann Wine Company Rose’ of Hermann
Recipe Credit: Elise Bauer
