Pepped up Egg Salad

Great on a bed of lettuce, or in a pita or roll. Has a nice creamy yet crunchy texture.

• Ready In: 15 mins
• Serves: 8

Ingredients

• 12  extra large eggs, hard-boiled and cooled
• 1⁄4 cup  chopped green pepper
• 1⁄4 cup  chopped  red pepper (or use 1/2 cup green pepper)
• 1⁄2 cup  chopped onion
• 2  celery ribs, chopped
• 1⁄4 cup  chopped carrot
• 1⁄4 cup  chopped  pimento-stuffed green olives
• 1⁄4 cup  chopped dill pickle
• 1  teaspoon Dijon mustard
• 1⁄4-1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon curry powder
• 1⁄4 teaspoon paprika
• 1  teaspoon parsley
• 1⁄2 cup mayonnaise
• 3⁄4 cup light mayonnaise (or use 1 1/4 cup of all regular or all light mayo)

Directions

1. Peel cooled hard-boiled eggs and chop them. Place the chopped eggs in a large mixing bowl.
2. Add all remaining ingredients to mixing bowl and stir well. Chill and serve in pitas/rolls or on beds of lettuce.