Bullwhip Egg Salad

Take your classic egg salad but make it *spicy* with Bullwhip Kelp Hot Sauce.

Ingredients 

• 8 large eggs
• 1/2 cup mayonnaise
• 3 Tbsp Bullwhip Kelp Hot Sauce
• 1 lemon, zested and juiced
• 2 stalks celery, finely diced
• 1/4 cup freshly chopped herbs such as parsley, chives, dill and/or basil plus more for garnish
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Toasted bread or crackers for serving

Preparations

1. Place eggs in a medium saucepan.  Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Using a slotted spoon or spider to transfer to a bowl of ice and water, then peel. Cool in the refrigerator, loosely covered, for 15 minutes.
2. Once cool, dice eggs.
3. In a medium bowl, mix eggs, mayonnaise, Bullwhip Kelp Hot Sauce, lemon juice, lemon zest, celery, and fresh herbs. Season to taste with salt and black pepper. 
4. Serve on bread or crackers, garnishing with more herbs, hot sauce, and black pepper. Egg salad will keep in a tightly sealed container in the fridge for up to 3 days.