Jalapeño egg salad
I'm not a fan of hard-boiled eggs in too many things. When people add them to weird dishes I tend to eat around them. But as a trainer for the last 30 years, a hard-boiled egg is probably the perfect snack—it’s portable, healthy and comes in its own package that's recyclable.
My favourite way to eat them is in the form of egg salad. I’ll take that egg and add some mayonnaise, grainy mustard and jalapeños to kick it up a notch. It’s good as a dip with tortilla chips and I've been known to just eat it with a spoon from the bowl. But it also makes for a fine sandwich, especially if you add in avocado and bacon.
Yield: about 2 cups
6 hard-boiled eggs
1 pickled or fresh jalapeño, seeds and stems removed, diced
1 green onion, finely chopped, green part only (about a tablespoon)
1 teaspoon chopped cilantro
1/4 teaspoon ground cumin
1 tablespoon mayonnaise
2 tablespoons grainy mustard or yellow
1 teaspoon lemon juice
Salt, black pepper and cayenne to taste
Bread or tortilla chips for serving
Instructions: Peel the eggs and then roughly chop. Gently stir in the jalapeño, green onion, ground cumin, mayonnaise, mustard and lemon juice. Add salt, black pepper and cayenne to taste. Serve either on bread for a sandwich or tortilla chips as a dip.