12 hard cooked eggs, peeled and chopped
6 ribs celery, chopped
1 sm. red onion, chopped
1 sweet red pepper, cored, seeded and dice
2 tbsp. capers, drained
3 tbsp. poppy seeds
1 tbsp. paprika
1/2 c. sour cream
1/2 c. mayonnaise
Salt and pepper to taste

Combine the eggs, celery, onion, red pepper and capers in a medium bowl. Toast the poppy seeds in a small skillet over medium heat for 2 to 3 minutes. Mix the poppy seeds, paprika and sour cream in a small bowl and stir into the egg mixture. Add enough of the mayonnaise to bind the salad and season to taste with salt and pepper. Refrigerate several hours to allow flavors to blend.