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.)