Whisk together mayonnaise, mustard, dill, lemon zest and juice, salt, sugar, pepper, paprika and hot sauce in a bowl. Coarsely crumble hard-cooked eggs into mayonnaise mixture, gently fold together using a spatula to coat. Fold in celery and scallions. Taste salad and adjust seasonings. Refrigerate, tightly covered until chilled, at least 1 hour or up to 3 hours.
Stir salad. Taste and adjust seasonings before serving. Store covered in refrigerator up to 3 days.
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|Serving Size: 1 Serving (60g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 58 (66%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||9 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 171.9mg||53 %|
|Sodium 372.2mg||13 %|
|Potassium 80.2mg||2 %|
|Total Carbohydrate 1.9g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1.6g|
|Protein 5.3g||8 %|
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Calories per serving: 88
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