Zesty Creole Remoulade

Finely dice the celery, green bell pepper, and red onion. Chop the parsley and slice the scallions.

In a mixing bowl, combine the mayonnaise, Dijon mustard, Creole mustard, horseradish, lemon juice, paprika, cayenne pepper, and hot sauce.

Add the diced celery, green bell pepper, red onion, parsley, and scallions to the bowl.

Season with salt and freshly ground black pepper, adjusting to your preference.

Whisk all ingredients together until well combined. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.