RECIPE: Best Ever Egg Salad with Jalapeno, Cilantro and Scallion

Egg Salad is one of our "must-always-be-in-the-fridge" items that we use for breakfast, brunch, and snacking.  I try to vary the seasonings - curry, red-onions-and-capers, green-onions-and-celery, red-peppers-and-sumac, chive-blossoms-and-dill -  using whatever flavor of mayonnaise I have in the fridge.  

This is the first time I've used jalapeno-cilantro-lime mayonnaise and it was delicious!  

Egg salad needs a crunchy element, or it become too mushy-cloying, so I often add onions.  In this case I used scallions.  Even though there were jalapenos in the mayo, I added one to the eggs, as well as half a small green bell pepper for even more crunch.

Egg Salad with Jalapeno, Cilantro and Scallion

Egg Salad with Jalapeno, Cilantro, Scallion and Green Bell pepper

Serves 4

INGREDIENTS:

• 8 medium-large hard boiled eggs (see note)
  
• 1/2c - 3/4c. of jalapeno-cilantro-lime mayonnaise*
• 1 small jalapeno, seeded and minced
• 1 medium green onion, minced
• 1/2 small green bell pepper, seeded and minced
• 1/2 teaspoon Himalayan pink salt

INSTRUCTIONS: 

*Make mayonnaise with 2 jalapenos, 1/4 c minced cilantro, and lime juice instead of lemon.

Mince the jalapeno, scallion and bell pepper.

Minced scallion, bell pepper, jalapeno

 

Chop the eggs into 3/8" pieces.

Mix everything together, using mayonnaise to taste: we like a lot of mayonnaise, some people like just enough to hold everything together.

Hard boiled eggs, scallions, jalapeno, bell pepper, mayo

Taste and adjust seasoning.

Serve with chips for dipping, spread on toast for breakfast, spoon into lettuce leaves and roll up for a quick snack, or fill a pita for a light dinner.

Note: we get our pasture-raised corn-free soy-free eggs from a local farm.  Their size varies - some are small, some are large.  I use a variety to even out the size differences.  If you use ex-large or jumbo eggs you will need to increase the other ingredients.