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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Egg salad with a little kick! Adjust the chile powder to your liking - start with less if you're not an affirmed chilehead & then increase as desired. Let egg salad rest 30 to 45 minutes after making final pepper addition to let flavors meld. Ingredients:
8 large eggs, hardboiled, cooled & peeled |
1/2 cup diced celery (inner stalks best) |
1/2 cup diced onion |
1 1/2 tablespoons prepared mustard (i use brown) |
1/2 teaspoon mccormick chipotle chile |
1/3 cup mayonnaise |
Directions:
1. Dice eggs - I use an egg slicer & pass egg through twice at 90 degree angles for regular dice.
2. Stir in mustard, chile powder & mayo.
3. Fold in celery & onion.
4. Chill for 45 minutes.
5. Taste - be ready for a little toasty kick! Add salt & black pepper if desired. Serve with lettuce & thinly sliced tomato on lightly toasted dark pumpernickel. Enjoy!
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