This is another recipe that I put together for the Paleo Passover Cooking Class next month. Egg salad is a very typical dish in many households and very traditional at Jewish celebrations and gatherings. I wanted to put a new spin on it by adding Mexican spices and some cayenne pepper to add a little kick. I plan to serve this in endive leaves for the class because the flavor of the lettuce is delicate and a nice compliment to the egg salad. Endive is also the perfect size and shape for serving an appetizer sized portion, a snack or a lunch (then you would eat 2 or 3). If you haven’t tried endive, look for it the next time you are at the market and try it out.
Mexican Egg Salad
Prep Time: 5 minutes (not including boiling the eggs or making the mayo)
Cook Time: none
- 4 hard boiled eggs, peeled
- 2 tbsp. homemade mayo https://contemporarycavegirl.wordpress.com/2014/06/02/fast-mayo/
- 2 1/2 tbsp. diced chilies (mild), drained
- 1 tsp. dijon mustard
- 1/2 tsp. chili powder
- 1/4 tsp. cumin
- 2 tbsp. diced fresh cilantro
- a pinch or two of cayenne pepper
- salt and pepper to taste
- Dice the eggs – I take an egg slicer and cut the eggs one way and then the other to get the perfect sized pieces.
- Place eggs in a small bowl. Add the mayo and chilies 1 tbsp. at a time to make sure the salad has the right consistency for you. Stir in between.
- Add the spices, salt and pepper and stir.
- Add the cilantro last.
- Serve immediately
Note that over time the chilies can make the egg salad slightly watery, so when you add them in try to avoid getting the excess liquid from the can.