8 oz. shredded cheddar cheese
4 hard cooked eggs, chopped
½ cup mayonnaise, more or less to taste
1 tbsp. Dijon mustard
1 tbsp. capers
¼ tsp. salt
Pinch of cayenne
½ cup finely diced Melissa’s fire roasted red bell peppers
Combine the cheese, eggs, mayonnaise, Dijon, capers, salt, pepper, and roasted bell peppers in a large bowl. Refrigerate for at least an hour to meld flavors. Serve as you would any egg salad.