Since subscribing to The Fresh 20 meal planning service last summer, I’ve made a point of trying to embrace the idea of expanding my culinary palate. As a result, some recipes I never would have touched again on my own have become a base with which to experiment. A few weeks ago, our menu included a basic egg salad recipe.
I’m a huge fan of meals that require minimal cleanup, and in that respect egg salad makes a convenient lunch or weeknight dinner – a pot for boiling the eggs and a bowl to mix it all up in, and you’re set. However, I’m not a huge fan of eggs to begin with, and the few times I’ve had egg salad, it always seemed a like it was little more than mashed eggs.
When egg salad was included on our Fresh 20 menu I decided that this time around, rather than skipping it, I would try to amp it up a little. The result was a spicy egg salad that has a nice kick and a bit of a Mexican flair.
We served it with arugula and pita bread, but you could change up the greens, put it in a wrap, or go the traditional route and serve it as a sandwich.
Jalapeño Egg Salad
- 6 eggs (large, hardboiled and peeled)
- 1/4 cup chives (or green onions, chopped)
- 1 jalapeño (seeded, diced)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons dijon mustard
- 1/8 teaspoon cumin
- salt (to taste)
- black pepper (to taste)
- cayenne (to taste)
|In a large bowl, mash hardboiled eggs with jalapeño and chives. In a small bowl, whisk together oil, lemon juice, mustard, and cumin, then add to egg mixture and mix well. Chill. Season to taste with salt, black pepper, and cayenne.|
Recipe and photographs from Mayhem in the Kitchen!
Tagged: gluten free, salads, slow food, weeknight meals
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