Two pantry superstars—pepperoncini and Peppadews—give this Three-Pepper Egg Salad salad a satisfying tang, while chopped bell pepper adds just the right amount of crunch.
Mix together mayonnaise, Dijon, pepperoncini, Peppadews, bell pepper, and scallions. Fold in eggs. Season with salt and pepper, and serve in lettuce or bread.
For hard-cooked eggs that are creamy and tender, not rubbery, place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat; cover and remove from heat. Let stand 8 minutes, then transfer to an ice-water bath.