Jalapeño Egg Salad
There's nothing like cold, egg salad in the summertime. Egg salad is easy to make, low in cost and always a crowdpleaser. Egg salad is great on a bed of greens, with crackers or tortilla chips, or on a sandwich.
Using some jalapeños from the garden and a carton of eggs, I prepared a delicious lunch time treat with hints of Mexican flare.*
*You can use cilantro in this recipe, I opted for parsley because cilantro started tasting like soap after I had a baby. :)
One carton of eggs, hard-boiled and chopped
4 tablespoons of mayonnaise
1 tablespoon yellow mustard
2 small jalapeños, seeded/diced or 1 large.
1/4 tsp cumin
1/2 tsp cayenne pepper
1/2tbsp chopped parsley (or cilantro)
Salt and pepper to taste
1. Hard boil eggs, let them cool in a cold bath. Remove shells, rough chop place in a bowl.
2. Add mayonnaise and mustard to chopped eggs. Add spices and stir gently to combine.
3. Add diced jalapeños and parsley (or cilantro). You can also add a couple green onions, I didn't have any on hand but they would provide a nice crunch!
4. Let combined mixture chill in the fridge for an hour or longer, serve as a sandwich, salad, eat with tortilla chips or crackers!