To hard boil eggs, place them in saucepan and cover them with at least an inch of water. Bring to a boil, then remove from heat, cover, and let sit for 10 to 12 minutes.

Chop the eggs coarsely and put them into a large bowl. Add the green onion, celery, red bell pepper.

In small bowl, mix together the babaganoush and schug.  Gently stir the mix with eggs and vegetables.  Add paprika and salt and pepper to taste.  Serve chilled.