Every Sunday before our meeting, Nana made this. My love for it remains!

1. In a large bowl, combine the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Whisk until smooth and well blended.

2. Add the shredded cabbage to the bowl with the dressing, tossing until the cabbage is fully coated.

3. Carefully fold in the sliced red onion, ensuring even distribution throughout the coleslaw.

4. Transfer the coleslaw to a serving dish, such as a rectangular aluminum container.

5. Arrange the sliced hard-boiled eggs on top of the coleslaw, creating a visually appealing pattern.

6. Sprinkle the sliced green onions over the coleslaw for a pop of color and fresh flavor.

7. Dust the top with paprika to add a hint of spice and enhance the presentation.

8. Chill the coleslaw in the refrigerator for at least an hour before serving to allow the flavors to meld together.

For a tangier coleslaw, increase the amount of apple cider vinegar or add a splash of lemon juice. For a touch of sweetness, consider adding a handful of raisins or dried cranberries. Substitute Greek yogurt for sour cream for a lighter version of the dressing. To make the coleslaw more colorful, incorporate shredded carrots or purple cabbage. You can also add a pinch of cayenne pepper or a dash of hot sauce for a spicier kick.