Cooktop Cove: How to make vegetarian jalepeño egg salad
By Robin Donovan
Eggs are kind of a magical food. Not only do they provide lift for cakes and airiness for meringues, but they can also be easily made into full meals for any time of the day. They’re full of protein, easy to find and inexpensive. The recipe below takes one of my favorite egg dishes – egg salad – and adds the spicy kick of pickled jalapeños.
This egg salad is a delicious filling for sandwiches or wraps, or just set out a dish to use as a spread with whole-grain crackers. I use pickled jalapeños because I always seem to have them in my fridge. You can use fresh jalapeño instead. (Leave out the seeds if you want to keep it on the tamer side.)
Vegetarian Jalapeño Egg Salad
4
10 minutes
none
10 minutes
6 hard-boiled eggs, peeled and chopped
1 tablespoon minced pickled jalapeño
1 tablespoon minced fresh chive
1 tablespoon minced cilantro
1/4 teaspoon ground cumin
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1 teaspoon freshly squeezed lemon juice
Kosher salt
Freshly ground black pepper
In a medium bowl, gently combine the eggs, jalapeño, scallion, cumin, mayonnaise, mustard and lemon juice.
Season to taste with salt and pepper.
Serve immediately, either as a sandwich filling or with crackers as an appetizer.