Jalapeño egg salad

After extravagant Easter festivities we are left with far too many pieces of wonderful hams, sausages, vegetable salads.. and, beautifully decorated, hard boiled eggs.

What to do?
This is one spicy and exciting solution to the eggs over-supply. Will make about 2 cups, enough for one wild party or many sandwiches.

  • 6 hard-boiled eggs, peeled,
  • 1 pickled or fresh jalapeño, seeds and stems removed, diced finely,
  • 1 green onion, finely chopped, green part only (about a tablespoon) – or a finely cut generous bunch of fresh chives from the garden,
  • 1 teaspoon chopped cilantro,
  • 1/4 teaspoon ground cumin,
  • 1 tablespoon mayonnaise,
  • 2 tablespoons yellow mustard,
  • 1 teaspoon lemon juice,
  • Salt, black pepper and cayenne to taste,
  • Bread or tortilla chips for serving.
  1. Roughly chop the eggs .
  2. Gently stir in the jalapeño, green onion, ground cumin, mayonnaise, mustard and lemon juice.
  3. Add salt, black pepper and cayenne to taste.
  4. Mix in a few leaves of cilantro, decorate the final product with the rest.

Serve either on bread for a sandwich or tortilla chips as a dip.

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