1 Chop the eggs coarsely and put them into a large bowl. Add the green onion, celery, red bell pepper.
2 In small bowl, mix together the mayo, mustard, vinegar and Tabasco. Gently stir the mayo dressing into the bowl with the eggs and vegetables. Add paprika and salt and black pepper to taste.
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|Serving Size: 1 Serving (1821g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1620 (65%)|
|Amt Per Serving||% DV|
|Total Fat 180g||240 %|
|Saturated Fat 51.1g||255 %|
|Monounsaturated Fat 59.7g|
|Polyunsanturated Fat 21.5g|
|Cholesterol 6423.8mg||1977 %|
|Sodium 3848.1mg||133 %|
|Potassium 2445.1mg||64 %|
|Total Carbohydrate 28g||8 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 23.5g|
|Protein 195.6g||279 %|
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Calories per serving: 2508
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